Grilled Trout with Horseradish Remoulade & Buttery Potatoes | Abel & Cole
Grilled Trout with Horseradish Remoulade & Buttery Potatoes
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Prep: 20 mins
Cook: 20 mins
Tender fillets of rainbow trout are given a smoky grill and served with crunchy, sharp celeriac remoulade made with a fiery dash of new season fresh horseradish. Sprout tops and butter and herb potatoes complete the meal.
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746 kcal
(per portion)
Ingredients you'll need
  • 500g potatoes
  • 1 small celeriac
  • 1 lemon
  • 1 garlic clove
  • 150g yogurt
  • A thumb of horseradish
  • A handful of flat leaf parsley
  • 300g sprout tops
  • 2 rainbow trout fillets
  • 45g butter
From your kitchen
  • Sea salt
  • Freshly ground pepper
  • 2 tbsp olive oil
  • 2 tbsp cold water
Step by step this way
  • 1.

    Fill a pan with water. Sprinkle in a good pinch of salt and bring to the boil. Scrub the potatoes and chop them into bite-sized chunks. When the water is boiling, add the potatoes and simmer for 15-20 mins till tender.

  • 2.

    Meanwhile, peel the celeriac, slicing off the roots on a diagonal, and coarsely grate it into a bowl. Squeeze in the juice from half the lemon. Peel and finely grate in the garlic clove. Spoon in the yogurt and sprinkle in a little salt and pepper. Peel the horseradish and finely grate a little into the yogurt – don’t use it all to start with. Stir everything really well and have a taste, adding more horseradish if you like it hotter. Set aside.

  • 3.

    Finely chop the flat leaf parsley and set aside. Separate the sprout top leaves and trim away any woody stalks. Shred the leaves.

  • 4.

    Set your grill to high. Line a baking tray with foil and arrange the trout fillets on it, skin-side up. Rub 1 tbsp oil into the fish along with a pinch of salt and pepper. Set aside.

  • 5.

    Pour 1 tbsp oil into a frying pan and bring to a medium heat. When hot, add the sprout tops with a pinch of salt and pepper. Fry for 1-2 mins, stirring now and then. Add 2 tbsp cold water and allow to steam for a further 2 mins, till just tender.

  • 6.

    While the sprout tops cook, slide the trout under the grill. Cook for 3-4 mins, till the fish is just cooked through and the skin is crispy.

  • 7.

    The potatoes should be cooked by now. Drain them and allow to steam dry for 1 min. Add the butter, parsley and a good pinch of salt and pepper to them. Stir well to coat all of the potatoes.

  • 8.

    Spoon the potatoes, sprout tops and celeriac remoulade onto each plate and top with a trout fillet. Serve with wedges of the leftover lemon half and an extra grating of horseradish on top.

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