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Pan-fried Fjord Trout with celeriac and pancetta galette

Great British Chefs
  • minutes
  • Serves 4

INGREDIENTS

50 g

Pancetta lardons

4

Trout, fillets

200 g

Celeriac

1 tbsp

Flat leaf parsley, leaves

200 g

Floury potatoes

1

Lime

1

Watercress

1

Black pepper, freshly ground

1

Sea salt

3 tbsp

Olive oil

120 g

Butter