Grilled Trout with Horseradish Remoulade & Buttery Potatoes Recipe | Abel & Cole
Grilled rainbow trout with horseradish remoulade and buttery potatoes – tender fish, crunchy celeriac, and flavorful sides in just 40 mins. Perfect for special dinners!
Ingredients
- 500g potatoes
- 1 small celeriac
- Sea salt
- Freshly ground pepper
- 1 lemon
- 1 garlic clove
- 150g yogurt
- A thumb of horseradish
- A hanful of flat leaf parsley
- 300g sprout tops
- 45g butter
- 2 tbsp olive oil
- 2 tbsp cold water
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