Fish Fillets With Celeriac Remoulade
- Ready In:
- 20mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 4 sea bream fillets (or other white fish fillets)
- 1⁄4 cup flour
- salt and pepper
- 20 g butter
- 1 tablespoon olive oil
- 100 g mixed salad greens
- lemon wedge, for serving
- celeriac, remoulade
- 650 g celeriac (one small)
- 1 tablespoon chives, finely chopped
- 2⁄3 cup mayonnaise
- 1 tablespoon Dijon mustard
- 3 teaspoons lemon juice
directions
- Toss the fish in combined flour, salt and pepper; shake away excess. Heat butter and oil in a large, non-stick frying pan; cook fish until browned on both sides and just cooked through. Drain fish on absorbent paper.
- For the celeriac remoulade, trim celeriac and peel thickly. Grate coarsely (you will need 200g grated celeriac).
- Combine celeriac with the remaining ingredients in a medium bowl; season to taste with salt and pepper.
- Serve the fish with the celeriac remoulade, lettuce and lemon wedges, if desired.
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RECIPE SUBMITTED BY
Lee_tah
Australia
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