Vegetable Remoulade With Pan-Fried Trout

• 1/2 Tablespoons Oil
• 2 Trout Fillets
• FOR THE REMOULADE:
• 4 Tablespoons Thick, Plain Yoghurt
• 2 teaspoons Dijon Mustard
• 2 teaspoons Whole Grain Mustard
• 1 Tablespoon Lemon Juice
• 1/2 teaspoons Salt
• 1/2 teaspoons Black Pepper
• 3-5/8 ounces, weight Parsnip, Grated
• 3-5/8 ounces, weight Celeriac, Grated
• 3-5/8 ounces, weight White Cabbage Leaves, Shredded

1. Heat a frying pan on a medium-high heat with the oil. Season trout fillets with salt and then add to the pan, skin side down. Leave undisturbed for 4-5 minutes until skin is crispy and edges of fish are beginning to cook. While fish is cooking, prepare the remoulade.
2. For the remouland, in a bowl, combine yogurt, mustards, lemon juice, salt and pepper. Add grated/shredded vegetables and stir them into the yogurt mixture until everything is evenly coated. Set aside.
3. When the fish skin is crispy, flip fish over and cook for another 2 minutes. The fish is cooked when the flesh is light pink, opaque and easily flaked.
4. Serve the remoulade on a plate with the trout fillets and any additional sides. Enjoy!

oil, trout, yoghurt, dijon mustard, grain mustard, lemon juice, salt, black pepper

Taken from tastykitchen.com/recipes/salads/vegetable-remoulade-with-pan-fried-trout/ (may not work)