Fish Fillets With Celeriac Remoulade
- 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.
- For the celeriac remoulade, trim celeriac and peel thickly. Grate coarsely (you will need 200g grated celeriac).
- Combine celeriac with the remaining ingredients in a medium bowl; season to taste with salt and pepper.
- Serve the fish with the celeriac remoulade, lettuce and lemon wedges, if desired.