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Pan-fried Fjord Trout with celeriac and pancetta galette

Pan-fried fjord trout with celeriac and pancetta galette

Pan-fried Fjord Trout with celeriac and pancetta galette

PT45M

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1
Preheat the oven to 160°C/gas mark 3
2
To make the galette, bring a small pan of water to the boil. Add the pancetta and blanch for 1–2 minutes until just cooked. Drain and refresh in cold water, tip onto kitchen paper and pat dry
  • 50g of pancetta lardons
3
Mix together the potatoes, celeriac and pancetta in a bowl with half of the parsley and season with pepper
  • 200g of floury potatoes, peeled and grated
  • 200g of celeriac, peeled and grated
  • 1/2 tbsp of flat-leaf parsley leaves, chopped
4
Heat a large, non-stick, ovenproof frying pan over a medium heat. Add 20g of the butter and 1 tablespoon of the oil. When the butter is foaming, add the potato mixture and lightly press it down with a spatula into an even layer
  • 20g of butter
  • 1 tbsp of olive oil
5
Fry for 5 minutes until golden brown, then put the pan in the oven for 3 minutes. Remove from the oven and put a large plate on top to cover. Carefully turn the pan upside-down to flip the galette over onto the plate, then slide it back into the pan
6
Return the pan to a medium heat, add another 20g of butter and cook the galette for 3 minutes. Slide the galette onto kitchen paper to drain for a few seconds, then wrap in kitchen foil to keep warm while you cook the fish
  • 20g of butter
7
Turn the oven up to 180°C/gas mark 4
8
Heat 20g of the butter and the oil in a clean ovenproof frying pan over a high heat. Add the trout skin-side down, cook for 3 minutes, then turn and add the remaining butter. Cook in the oven for 3–4 minutes – it should be cooked through but still pink in the middle, and should feel very tender to the touch
  • 40g of butter
  • 4 trout fillets, each weighing 150g
  • 1 tbsp of olive oil
9
Remove the fish from the oven, cover with foil and leave to rest on a warm plate. To make the lime and butter sauce, return the frying pan to the hob and add the butter and oil. Stir in the parsley and the lime zest and juice. Heat through briefly
  • 1 lime, juiced with zest finely grated
  • 1/2 tbsp of flat-leaf parsley leaves, chopped
  • 1 tbsp of olive oil
  • 40g of butter
10
Divide the trout fillets between plates, and add a portion of the galette. Spoon the sauce over the fish and finish with watercress leaves
  • watercress

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