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: 4 sea bream fillets (or other white fish fillets); ¼ cup flour; salt and pepper; 20 g butter; 1 tablespoon olive oil; 100 g mixed salad greens; lemon wedge, for serving; celeriac, remoulade; 650 g celeriac (one small); 1 tablespoon chives, finely chopped; ⅔ cup mayonnaise; 1 tablespoon Dijon mustard; 3 teaspoons lemon juice

Servings: persons

4 sea bream fillets (or other white fish fillets)
¼ cup flour
salt and pepper
20 g butter
1 tablespoon olive oil
100 g mixed salad greens
lemon wedge, for serving
celeriac, remoulade
650 g celeriac (one small)
1 tablespoon chives, finely chopped
⅔ cup mayonnaise
1 tablespoon Dijon mustard
3 teaspoons lemon juice

1
Toss the fish in combined flour, salt and pepper; shake away excess.
2
Heat butter and oil in a large, non-stick frying pan; cook fish until browned on both sides and just cooked through.
3
Drain fish on absorbent paper.
4
For the celeriac remoulade, trim celeriac and peel thickly.
5
Grate coarsely (you will need 200g grated celeriac).
6
Combine celeriac with the remaining ingredients in a medium bowl; season to taste with salt and pepper.
7
Serve the fish with the celeriac remoulade, lettuce and lemon wedges, if desired.

372

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 13 ingredients. The key ingredients include: 4 sea bream fillets (or other white fish fillets), ¼ cup flour, salt and pepper, 20 g butter, 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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