Poached sea trout – True American Fantasy


A recipe for poached sea trout with leek purée and avocado cream!

Sea trout resides in northern cold seas such as the Baltic. It is very similar to salmon and often replaces it. Its average size is from three to five pounds, its meat is reddish-brown and is extremely good for plate presentation in modern cooking.



The meat of sea trout is easily digestible and with less fat than salmon, and it is imposed as an excellent food in the preparation of fish dishes.

It can be combined with olive oil and all the foods used in the Mediterranean diet. Although we can compare it with the bass – roughly the same size, colored like salmon, sea trout has a specific taste and it is difficult to compare it to any other fish.

Ingredients for one person:
120 grams of sea trout fillets
100 grams of potatoes
30 grams of leek
1 onion
2 cloves of garlic
¼ of avocado
1 carrot
30 grams of celery root
1 lemon
olive oil
some butter
fresh parsley for decoration
salt and pepper as desired


1. Put the UNPEELED potatoes in water to cook. When they are done, peel the crust and crush like you’re making mashed potatoes. Spring some salt, pepper and leek that you had previously shortly fried on butter.

2. Place the avocado, a little olive oil, a lemon juice, garlic, salt, pepper in the blender and mix it all together in a thick cream.

3. Finally, pour the fillet of sea trout into the water you have prepared as if you’re cooking soup (water with carrots, onions, garlic, parsley, olive oil, salt, pepper).

4. Serve fish with mashed potatoes and leed and avocado cream.

Bon appetit!





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