Oven-baked trout with lemon sauce and vegetable rice

Ingredients

For the lemon sauce

• 5 medium lemons
• 50 ml olive oil
• 50 ml water
• 1/8 teaspoon salt
• 1/8 teaspoon sugar
• 1/2 lemon
• 9000 ml water for boiling the zest

For the trout

• 2 gutted trout (250 g each)
• 2 garlic cloves
• 4 lemon slices
• 15 g parsley
• 1 teaspoon sea salt
• 1/2 teaspoon ground pepper
• 1 teaspoon thyme
• 10 ml olive oil

For the vegetable rice

• 150 g wild rice
• 450 ml water
• 1 medium onion (150 g)
• 30 g celeriac
• 1 medium carrot (80 g)
• 1 medium kapia pepper (120 g)
• 15 ml olive oil
• 10 g butter
• 1/2 teaspoon salt
• 1 teaspoon curry powder

Preparation

1. Peel the zest from the 5 lemons with a peeler, avoiding the white pith. Boil it in 6 changes of water, for 1 minute each time: use 1500 ml of water each time, then discard the water and replace it. 2. Put the boiled zest in the immersion blender jug with 50 ml olive oil, 50 ml water, 1/8 teaspoon salt, 1/8 teaspoon sugar and the juice of 1/2 lemon. Blend for 2-3 minutes, until smooth. 3. Pat the trout dry with paper towels. Season them with 1 teaspoon sea salt, 1/2 teaspoon pepper and 1 teaspoon thyme. Put 1 minced garlic clove, 2 lemon slices and a little parsley inside each fish. 4. Brush a piece of aluminum foil with olive oil, 5 ml for each trout, then wrap the fish. Bake at 180°C for 35 minutes; open the foil after 20 minutes. They are ready when the flesh comes easily away from the bone. 5. Simmer 150 g wild rice in 450 ml water over low heat for 40 minutes, until the grains split open and are tender. Drain off any remaining water. 6. Heat 15 ml olive oil and 10 g butter in a pan. Add the onion, carrot and celeriac, all finely diced, and cook over low heat for 10 minutes, stirring from time to time. The vegetables should soften without browning. 7. Dice the kapia pepper and add it to the pan. Cook for another 5 minutes, then add the cooked rice, 1/2 teaspoon salt and 1 teaspoon curry powder. Stir and cook for another 2 minutes.