Roasted sea trout back with Camembert cheese

Here is the delicious recipe for roasted sea trout back with Camembert, an original and tasty way to taste this fish.

Preparation : 45 min
Cooking : 40 min

Ingredients for 4 persons :

Peel and wash the celery. Cut it into sections.

Melt 30 g of butter in a sauté pan, sprinkle with a pinch of sugar, place the celery pieces there, season.
Pour water halfway up the celery and cover with a disc of baking paper with a hole in the center.
Cook over low heat until the liquid evaporates. Check doneness: the tip of a knife should easily penetrate the flesh and the celery should be translucent and shiny.
Crust the Camembert (recover the crusts). Cut it into cubes.

- Preheat the oven to 220 ° C (th.8).

In a saucepan, pour the stock, add the camembert crusts.
To heat. Pour in the cream, evaporate. Filter then gradually incorporate the diced Camembert over low heat.
Season. Reserve in bain-marie.
Place the trout steaks on a non-stick baking sheet, season and place a few cubes of the remaining butter on the surface.
Bake and cook (depending on thickness) between 10 and 12 minutes.
On a hot plate, place a few pieces of celery, place the fish steaks, pour a string of Camembert sauce.
Sprinkle with fleur de sel.