The Pioneer Woman Tasty Kitchen
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Vegetable Remoulade with Pan-Fried Trout

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Level: Easy

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Description

This easy remoulade recipe is full of seasonable vegetables to help you get your 5-a-day. Served alongside pan-fried trout, it is such a simple recipe but so tasty!

Ingredients

  • ½ Tablespoons Oil
  • 2  Trout Fillets
  • FOR THE REMOULADE:
  • 4 Tablespoons Thick, Plain Yoghurt
  • 2 teaspoons Dijon Mustard
  • 2 teaspoons Whole Grain Mustard
  • 1 Tablespoon Lemon Juice
  • ½ teaspoons Salt
  • ½ teaspoons Black Pepper
  • 3-⅝ ounces, weight Parsnip, Grated
  • 3-⅝ ounces, weight Celeriac, Grated
  • 3-⅝ ounces, weight White Cabbage Leaves, Shredded

Preparation

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!

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