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Matthew Fort
,
Paul Heathcote
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
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Recipes
Contents
Ingredients
225
g
/
8
oz
celeriac
, cut into
julienne strips
150
ml
/
Europe
United Kingdom
Fish course
Pescatarian
England
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