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!

kcal

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Fat

Carbs

Fat Carbs

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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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.

That's it — enjoy your meal!

Vegetable Remoulade With Pan-Fried Trout

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions