Trout fillet with roasted celeriac - Recipes | fooby.ch
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Ingredients
- 2 tbsp Maizena cornflour
- 2 dl single cream for sauces
- 4 trout fillets (organic)
- 1 ½ kg celeriac
- 150 g leaf spinach
- 80 g bacon strips
- 5 tbsp olive oil
- 3 tbsp white wine vinegar
- 13 sprigs thyme
- 1 ½ tsp salt
- ¼ tsp pepper
- salt and pepper to taste
- pepper
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