Salmon trout on celeriac remoulade
Servings: 4
Ingredients
4 medium celeriac
100ml NOMU MAYU
2 tbsp wholegrain mustard
2 tbsp chopped parsley
NOMU Sea Salt
4 fillets salmon trout
NOMU Seafood & Fish Grinder or Seafood Rub
NOMU Extra Virgin Olive Oil
2 tbsp butter
Fresh lemon
Directions
Peel the celeriac and slice into thin strips. Blanche in boiling salted water for 2 minutes until al dente. Drain and allow to cool.
Mix the NOMU MAYU, mustard and parsley until combined. Add a pinch of Sea Salt and stir into the cooled blanched celeriac.
To pan-fry the salmon trout, season the fillets with Sea Salt and a sprinkling of Seafood Grinder or Rub. Heat the Olive Oil and butter in a thick-bottomed non-stick pan and fry until golden on both sides and just cooked inside. Add a squeeze of lemon and serve hot or cold with the celeriac remoulade.
Ingredients
4 medium celeriac
100ml NOMU MAYU
2 tbsp wholegrain mustard
2 tbsp chopped parsley
NOMU Sea Salt
4 fillets salmon trout
NOMU Seafood & Fish Grinder or Seafood Rub
NOMU Extra Virgin Olive Oil
2 tbsp butter
Fresh lemon
Directions
Peel the celeriac and slice into thin strips. Blanche in boiling salted water for 2 minutes until al dente. Drain and allow to cool.
Mix the NOMU MAYU, mustard and parsley until combined. Add a pinch of Sea Salt and stir into the cooled blanched celeriac.
To pan-fry the salmon trout, season the fillets with Sea Salt and a sprinkling of Seafood Grinder or Rub. Heat the Olive Oil and butter in a thick-bottomed non-stick pan and fry until golden on both sides and just cooked inside. Add a squeeze of lemon and serve hot or cold with the celeriac remoulade.
Ingredients
4 medium celeriac
100ml NOMU MAYU
2 tbsp wholegrain mustard
2 tbsp chopped parsley
NOMU Sea Salt
4 fillets salmon trout
NOMU Seafood & Fish Grinder or Seafood Rub
NOMU Extra Virgin Olive Oil
2 tbsp butter
Fresh lemon
Directions
Peel the celeriac and slice into thin strips. Blanche in boiling salted water for 2 minutes until al dente. Drain and allow to cool.
Mix the NOMU MAYU, mustard and parsley until combined. Add a pinch of Sea Salt and stir into the cooled blanched celeriac.
To pan-fry the salmon trout, season the fillets with Sea Salt and a sprinkling of Seafood Grinder or Rub. Heat the Olive Oil and butter in a thick-bottomed non-stick pan and fry until golden on both sides and just cooked inside. Add a squeeze of lemon and serve hot or cold with the celeriac remoulade.
Ingredients
4 medium celeriac
100ml NOMU MAYU
2 tbsp wholegrain mustard
2 tbsp chopped parsley
NOMU Sea Salt
4 fillets salmon trout
NOMU Seafood & Fish Grinder or Seafood Rub
NOMU Extra Virgin Olive Oil
2 tbsp butter
Fresh lemon
Directions
Peel the celeriac and slice into thin strips. Blanche in boiling salted water for 2 minutes until al dente. Drain and allow to cool.
Mix the NOMU MAYU, mustard and parsley until combined. Add a pinch of Sea Salt and stir into the cooled blanched celeriac.
To pan-fry the salmon trout, season the fillets with Sea Salt and a sprinkling of Seafood Grinder or Rub. Heat the Olive Oil and butter in a thick-bottomed non-stick pan and fry until golden on both sides and just cooked inside. Add a squeeze of lemon and serve hot or cold with the celeriac remoulade.
