Pan Fried Trout With Celeriac Galette Recipe

Cooking Directions

• STEP 1.Season the trout fillets with salt and pepper on both sides.
• STEP 2.Heat a tablespoon of oil in a frying pan over medium heat.
• STEP 3.Place the trout fillets in the pan, skin side down, and cook for 3-4 minutes until the skin is crispy.
• STEP 4.Flip the fillets and cook for another 2-3 minutes until the fish is cooked through.
• STEP 5.Remove the trout from the pan and set aside.
• STEP 6.In the same pan, add another tablespoon of oil and heat over medium heat.
• STEP 7.Thinly slice the celeriac and add it to the pan, spreading it out to form a galette.
• STEP 8.Cook the galette for 4-5 minutes on each side until golden brown and crispy.
• STEP 9.Remove the galette from the pan and serve alongside the pan-fried trout.
• STEP 10.Garnish with fresh herbs and lemon wedges, if desired.
• STEP 11.Serve hot and enjoy!

Cooking Tips

• Make sure to pat the trout fillets dry before seasoning them to ensure a crispy skin.
• Use a sharp knife to thinly slice the celeriac for the galette.
• You can add additional seasonings to the trout fillets, such as lemon zest or herbs, for extra flavor.
• Serve the dish with a side of mixed greens or a light salad for a complete meal.

Storage and Serving

• This dish is best served immediately after cooking for optimal flavor and texture.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
• To reheat, gently warm the trout and galette in a frying pan over low heat until heated through.
• Do not microwave the dish as it may make the trout and galette soggy.