Vegetable Remoulade With Pan-Fried Trout Recipe

Name: Vegetable Remoulade With Pan-Fried Trout
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 Tablespoons Oil; 2 Trout Fillets; FOR THE REMOULADE:; 4 Tablespoons Thick, Plain Yoghurt; 2 teaspoons Dijon Mustard; 2 teaspoons Whole Grain Mustard; 1 Tablespoon Lemon Juice; 1/2 teaspoons Salt; 1/2 teaspoons Black Pepper; 3-5/8 ounces, weight Parsnip, Grated; 3-5/8 ounces, weight Celeriac, Grated; 3-5/8 ounces, weight White Cabbage Leaves, Shredded

Servings: persons

1/2 Tablespoons Oil
2 Trout Fillets
FOR THE REMOULADE:
4 Tablespoons Thick, Plain Yoghurt
2 teaspoons Dijon Mustard
2 teaspoons Whole Grain Mustard
1 Tablespoon Lemon Juice
1/2 teaspoons Salt
1/2 teaspoons Black Pepper
3-5/8 ounces, weight Parsnip, Grated
3-5/8 ounces, weight Celeriac, Grated
3-5/8 ounces, weight White Cabbage Leaves, Shredded

1
Heat a frying pan on a medium-high heat with the oil. Season trout fillets with salt and then add to the pan, skin side down. Leave undisturbed for 4-5 minutes until skin is crispy and edges of fish are beginning to cook. While fish is cooking, prepare the remoulade.
2
For the remouland, in a bowl, combine yogurt, mustards, lemon juice, salt and pepper. Add grated/shredded vegetables and stir them into the yogurt mixture until everything is evenly coated. Set aside.
3
When the fish skin is crispy, flip fish over and cook for another 2 minutes. The fish is cooked when the flesh is light pink, opaque and easily flaked.
4
Serve the remoulade on a plate with the trout fillets and any additional sides. Enjoy!

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* 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 12 ingredients. The key ingredients include: 1/2 Tablespoons Oil, 2 Trout Fillets, FOR THE REMOULADE:, 4 Tablespoons Thick, Plain Yoghurt, and more.

Yes, Vegetable Remoulade With Pan-Fried Trout 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.

Vegetable Remoulade With Pan-Fried Trout

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