Warm Salad of Trout and Celeriac with Tartare Dressing and Anchovy Croûtons

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Preparation info
    • Difficulty

      Easy

Appears in
Rhubarb and Black Pudding

By Paul Heathcote and Matthew Fort

Published 1998

  • About

Ingredients

  • 225 g / 8 oz celeriac, cut into julienne strips
  • 150 ml /

Method

  1. Mix the celeriac with the mayonnaise and mustard, then season with salt and pepper.
  2. Make the dressing by whisking all the ingredients together, then toss the salad leaves with a few drops of the dressing and some seasoning.
  3. Heat the oil for deep-frying, run the trout skin through the flour seasoned with cayenne and celery salt and deep-fry until crisp an