Name: Warm Salad of Trout and Celeriac with Tartare Dressing and Anchovy Croûtons
Cuisine: United Kingdom
Ingredients: ½garlic clove; 1 anchovy, bottled or canned in oil, drained; 45 g / 1½ oz olives; 8 thin slices of French bread, toasted; 1 tsp thyme leaves; ¼ garlic clove; 25 g / 1 oz gherkins; 25 g / 1 oz capers; 1 dessertspoon not-too-finely chopped parsley; 100 ml / 3½ fl oz white wine vinegar; 100 ml / 3½ fl oz extra-virgin olive oil; 25 g / 1 oz butter; celery salt; cayenne pepper; flour, for dusting; 2 whole trout, skinned (but skin reserved and well scaled), filleted and pin bones removed; 1 shallot; salt and freshly ground white pepper; 200 g / 7 oz mixed salad leaves; vegetable oil for deep-frying; 225 g / 8 oz celeriac, cut into julienne strips; 1 tsp grainy mustard; 150 ml / ¼ pint mayonnaise (see Caper Mayonnaise but omit the capers)

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

Mix the celeriac with the mayonnaise and mustard, then season with salt and pepper.
Make the dressing by whisking all the ingredients together, then toss the salad leaves with a few drops of the dressing and some seasoning.
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

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

Ingredients

Method

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