Pan-Fried Trout Recipe with Celeriac Galette - Great British Chefs

Ingredients

• 4 trout fillets, each weighing 150g
• 40g of butter
• 1 tbsp of olive oil
• 50g of pancetta lardons
• 200g of floury potatoes, peeled and grated
• 200g of celeriac, peeled and grated
• 1/2 tbsp of flat-leaf parsley leaves, chopped
• sea salt
• freshly ground black pepper
• 1 lime, juiced with zest finely grated
• watercress