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)

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

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

Ingredients

Method

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