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Steelhead Trout with Celery Root Remoulade
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Steelhead Trout with Celery Root Remoulade
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Steelhead Trout with Celery Root Remoulade
FROM CHEF DALE MACKAY
Ingredients
Trout:
| 4 | pieces (four ounces each) steelhead trout, skin off | |
| 1 | piece of fresh horseradish, peeled | |
| 1 | lemon, zest and juice | |
| ½ | a bunch of parsley, chopped | |
| CO-OP GOLD Olive Oil | ||
| salt & pepper |
Remoulade:
| 1 | large celery root or 1 ½ average-sized roots, peeled and shredded | |
| 1 | teaspoon Kosher salt | |
| ¼ | cup CO-OP GOLD Dill Pickles, chopped | |
| ¼ | cup capers, chopped | |
| 1 | teaspoon CO-OP GOLD Dijon Mustard | |
| 2 | cups CO-OP GOLD Mayonnaise | |
| ¼ | cup parsley, chopped |
Directions
Preheat oven to 350° F. Line a baking tray with parchment paper. Then lay the fish presentation side up and evenly spaced on the tray. Drizzle with a generous amount of oil and season with salt and pepper. Bake in the preheated oven for approximately 10 minutes or until medium. Remove from heat and keep warm. Mix the shredded celery root with salt and let sit at room temperature for 15 minutes then squeeze out all the excess moisture. Mix with the dill pickles, capers, parsley, Dijon mustard and mayonnaise. To serve, transfer the trout to a plate and shave fresh horseradish and lemon zest on the flesh. Finish with a squeeze of lemon juice and a sprinkling of parsley.
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