Ingredients

• 4 units (about 150-180g each) Rainbow trout fillets
• 100 g Sea buckthorn berries (fresh or frozen)
• 1 medium (about 500g) Celeriac (celery root)
• 2 units Green apples
• 1/2 bunch (about 20g) Fresh dill
• 3 tbsp Extra virgin olive oil
• 2 tbsp Lemon juice
• 1 tsp Light honey (or maple syrup)
• to taste Salt
• to taste Freshly ground black pepper
• For garnish (optional) Toasted slivered almonds

Instructions

1. 1

   Preheat oven to 200°C (400°F).

2. 2

   Prepare the celeriac: Peel the celeriac and cut it into fine julienne strips (or grate it coarsely).

3. 3

   Prepare the apples: Core the apples and cut them into julienne strips. Immediately toss with a splash of lemon juice to prevent browning.

4. 4

   Prepare the dill: Finely chop half of the fresh dill. Reserve the rest for garnish.

5. 5

   Make the dressing: In a small bowl, whisk together 2 tbsp olive oil, 1 tbsp lemon juice, honey, a pinch of salt, and pepper.

6. 6

   Assemble the salad: In a large bowl, combine the julienned celeriac, apples, and half of the chopped dill. Pour the dressing over and toss well.

7. 7

   Prepare the trout: Pat the trout fillets dry with paper towels. Season both sides with salt and pepper.

8. 8

   Roast the trout: Place the trout fillets on a baking sheet lined with parchment paper. Drizzle with the remaining 1 tbsp olive oil. Sprinkle the sea buckthorn berries over the fillets.

9. 9

   Bake for 12 to 15 minutes, or until the trout is cooked through and flakes easily with a fork.

10. 10

    Serve: Divide the celeriac and apple salad among plates. Top each portion of salad with a roasted trout fillet. Garnish with the remaining fresh dill and, if desired, toasted slivered almonds.