How to make
Soak the black rice for several hours in water, so that it can be cooked faster.
After it has slightly swollen, strain it and put it to boil in slightly salted water in the ratio described on the package. With the pre-soaked black rice, it won't take more than 25 minutes to cook, but it still depends on whether you like it firmer or fluffier.
Leave the rice covered for 10 minutes after removing it from the heat.
Prepare your fish during this time:
Season the fillets with salt, lemon juice and white pepper. Cut the celery stalks into strips, season with salt and arrange them in a tray lined with baking paper.
Drizzle a little olive oil and lemon juice over them and place the trout fillets on top. Drizzle them with olive oil, chopped celery leaves and a grated garlic clove.
Wrap the trout with the paper and bake in a 390°F (200°C) oven for 15-20 minutes.
While the baked fish is cooking, in the meantime season your cooked rice.
Chop the chives, some more celery leaves, the other clove of garlic and some parsley. Add them to the rice, pour lemon juice and olive oil and as much salt as you like.
Mix well and divide it into two plates.
Cut the tomatoes into pieces and also distribute them in the serving plates, by sprinkling with salt and drizzling with olive oil.
Finally, add the trout fillets and sprinkle them with more fresh celery leaves, parsley and olive oil.
Enjoy this Trout Fillet with Black Rice.
