Pan-Fried Trout Recipe with Celeriac Galette - Great British Chefs
This delightful pan-fried trout recipe is served with a golden, crispy celeriac and pancetta galette, somewhat similar to a rosti.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.greatbritishchefs.com.
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
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