Sea Trout With Remoulade

• 1 tbsp olive oil
• 4 None boneless sea trout or salmon fillets
• None None Baby spinach, to serve
• None None FOR THE REMOULADE
• 2 None egg yolks
• 1 tbsp lemon juice
• 1 tsp coarse grain mustard
• 1/2 cup olive oil
• 2 None gherkins, finely chopped
• 2 None anchovy fillets, drained and finely chopped
• 2 tbsp chopped fresh parsley
• 1 tbsp capers, rinsed and chopped

1. Heat the oil in a large skillet on medium heat. Season the trout fillets. Cook for 3-4 mins each side or until desired doneness.
2. For the remoulade, place the yolks, lemon juice and mustard in a food processor or blender, and process until smooth. With the motor running, add the oil in a thin stream through the chute until the dressing thickens. Stir in the remaining ingredients.
3. Serve the trout fillets with the remoulade and baby spinach.

olive oil, trout, spinach, egg yolks, lemon juice, grain mustard, olive oil, anchovy, parsley, capers

Taken from recipes-plus.com/api/v2.0/recipes/24214 (may not work)