Trout fillet with roasted celeriac
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- Preparation:
- Total:
- Serves: 4 persons
Ingredients
- 1 ½ kgceleriac
- 2 tbspMaizena cornflour
- 2 tbspolive oil
- 5 sprigsthyme
- 1 tspsalt
- ¼ tsppepper
- 80 gbacon strips
- 3 tbspwhite wine vinegar
- 1 tbspolive oil
- 2 dlsingle cream for sauces
- salt and pepper to taste
- 130 gleaf spinach
- 8 sprigsthyme
- 4trout fillets (organic)
- ½ tspsalt
- pepper
- 2 tbspolive oil
- 20 gleaf spinach
Instructions
Step 1
Mix the celeriac and cornflour, spread on a baking tray lined with baking paper, add the oil and thyme, mix and season.Step 2
Approx. 45 mins. in the centre of an oven preheated to 220°C.Step 3
Fry the bacon in a non-stick frying pan until crispy, without adding any oil. Add the vinegar, oil and single cream, season. Add the spinach and thyme, briefly bring to the boil.Step 4
Rinse the fish in cold water, pat dry, season. Heat the oil in a non-stick frying pan. Fry the fish for approx. 3 mins. on each side. Plate up the celeriac, top with the sauce, fish and spinach.