Trout fillet with roasted celeriac

Trout fillet with roasted celeriac

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  • Preparation:
  • Total:
  • Serves: 4 persons



  1. Step 1

    Mix the celeriac and cornflour, spread on a baking tray lined with baking paper, add the oil and thyme, mix and season.
  2. Step 2

    Approx. 45 mins. in the centre of an oven preheated to 220°C.
  3. 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.
  4. 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.