Trout fillet by Ron Blaauw

Ron Blaauw’s trout fillet is a delicious fish dish.


Trout fillet

  •   1 dl white wine
  •   5 saffron threads
  •   1 dl white wine vinegar
  •   100 gr granulated sugar
  •   10 gr fresh ginger
  •   ½ celeriac
  •   1 tsp horseradish or ½ cm fresh carrot
  •   125 gr sour cream
  •   1 tbsp chives
  •   Fresh ground salt and pepper
  •   4 trout fillets
  •   1 lime
  •   Cress or Daikon cress
  •   1 shallot
  •   2 tbsp olive oil


  •   Mixing bowls
  •   WWOO Cutting board
  •   Knifes
  •   Cookware
  •   Microplane grater
  •   Spoons


  •   Preheat the WWOO Braaimaster, indirectly, to 160 °C.
  •   Boil the white wine, vinegar, sugar, saffron, and ginger to a nice sweet/sour mix. (This can be done in advance).
  •   Wash the celeriac, and make sure all your tools are clean, to prevent sand from getting into your meal.
  •   Cut the celeriac julienne (fine strips).
  •   Remove the ginger and briefly cook the celeriac.
  •   Prepare a tasty horseradish cream from the sour cream and horseradish. Add some salt and pepper to taste.
  •   Salt the fish fillets in advance. Lightly brush the fillets with some oil.
  •   On the WWOO Braaimaster, gently smoke the fillets at low temperature. Add some lemon zest when the trout fillet is done.
  •   Serve the lukewarm trout fillets with the fresh celeriac salad. Add a generous scoop of the horseradish cream.
  •   Garnish with thin strips of horseradish and cress leaves.

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Serves 4 persons

Preparation: 30 minutes

Cook: 45 minutes

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