Vegetable Remoulade with Pan-Fried Trout

Heat a frying pan on a medium-high heat with the oil. Season trout fillets with salt and then add to the pan, skin side down. Leave undisturbed for 4–5 minutes until skin is crispy and edges of fish are beginning to cook. While fish is cooking, prepare the remoulade.

For the remouland, in a bowl, combine yogurt, mustards, lemon juice, salt and pepper. Add grated/shredded vegetables and stir them into the yogurt mixture until everything is evenly coated. Set aside.

When the fish skin is crispy, flip fish over and cook for another 2 minutes. The fish is cooked when the flesh is light pink, opaque and easily flaked.

Serve the remoulade on a plate with the trout fillets and any additional sides. Enjoy!