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

Preparation info
    • Difficulty


Appears in
Rhubarb and Black Pudding

By Paul Heathcote and Matthew Fort

Published 1998

  • About


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


  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