Fish Fillets With Celeriac Remoulade

Total Time
20mins
Prep 10 mins
Cook 10 mins

From Australian Women's Weekly magazine.

Ingredients Nutrition

Directions

  1. Toss the fish in combined flour, salt and pepper; shake away excess. Heat butter and oil in a large, non-stick frying pan; cook fish until browned on both sides and just cooked through. Drain fish on absorbent paper.
  2. For the celeriac remoulade, trim celeriac and peel thickly. Grate coarsely (you will need 200g grated celeriac).
  3. Combine celeriac with the remaining ingredients in a medium bowl; season to taste with salt and pepper.
  4. Serve the fish with the celeriac remoulade, lettuce and lemon wedges, if desired.