Baked Fjord Trout with Celery Root Cream and Apple

Fjord Trout is especially good when it's lightly cooked because then it keeps it's moist texture and rich taste. Served with vegetables of the season it's an appetizer that can't go wrong.

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Number of servings

Celery root cream



  • Preheat the oven to 80°C and cut the Fjord Trout in even pieces. 

  • Sprinkle a baking tray with oil and salt, and place the fish. 

  • Sprinkle the Fjord Trout with salt, pepper and lemon zest. 

  • Bake in the oven for about 10 minutes. The Fjord Trout should have an internal temperature of 42°C.

Celery root cream

  • Cut the celery root, and boil in salted water until the celery is tender, about 10 min. 

  • Drain off the water, and blend the celery with cream and butter to a smooth base in a mixer. 

  • Taste with salt and pepper.


  • Cut the celery into small pieces, and cook for 1 min. Dran the water off and leave to cool.

  • Wash and peel apple, and cut into small cubes.

  • Mix celery and apple and season with salt, pepper, olive oil and lemon juice.

Serve the baked Fjord Trout with celery root cream and salad.

Tip: You can make apple balls using a Parisienne scooper.