Fish Fillets With Celeriac Remoulade Recipe

Name: Fish Fillets With Celeriac Remoulade
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 small celeriac (about 1 1/2 lbs), thickly peeled and cut into chunks; 2/3 cup mayonnaise; 1 tbsp Dijon mustard; 1 tbsp lemon juice; 1 tbsp finely chopped fresh chives; 1/4 cup flour; 4 None white fish fillets; 1 tbsp butter; 1 tbsp olive oil; 4 oz baby spinach leaves; None None Lemon wedges, for serving

Servings: persons

1 small celeriac (about 1 1/2 lbs), thickly peeled and cut into chunks
2/3 cup mayonnaise
1 tbsp Dijon mustard
1 tbsp lemon juice
1 tbsp finely chopped fresh chives
1/4 cup flour
4 None white fish fillets
1 tbsp butter
1 tbsp olive oil
4 oz baby spinach leaves
None None Lemon wedges, for serving

1
For the celeriac remoulade, grate the celeriac pieces coarsely until you have 7 oz. Combine the grated celeriac with the mayonnaise, mustard, lemon juice and chives in a medium bowl. Season to taste. Cover and refrigerate until ready to serve.
2
Sift the flour in a bowl with salt and pepper. Coat the fish in the flour then shake off the excess. Heat the butter and oil in a large nonstick skillet on medium heat. Cook the fish until browned on both sides and just cooked through. Drain the fish on paper towels.
3
Serve the fish with the celeriac remoulade, spinach leaves and lemon wedges, if desired.

368

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 small celeriac (about 1 1/2 lbs), thickly peeled and cut into chunks, 2/3 cup mayonnaise, 1 tbsp Dijon mustard, 1 tbsp lemon juice, and more.

Yes, Fish Fillets With Celeriac Remoulade falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fish Fillets With Celeriac Remoulade

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