Pan-fried Fjord Trout with celeriac and pancetta galette

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This delightful pan-fried trout recipe is served with a golden, crispy celeriac and pancetta galette, somewhat similar to a rosti. The lime butter sauce adds a heady, zesty to tang to finish the dish.

First published in 2016




Pan-fried Fjord Trout

Celeriac and pancetta galette

Lime butter sauce

To serve


Preheat the oven to 160°C/gas mark 3
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
Mix together the potatoes, celeriac and pancetta in a bowl with half of the parsley and season with pepper
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
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
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
Turn the oven up to 180°C/gas mark 4
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
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
Divide the trout fillets between plates, and add a portion of the galette. Spoon the sauce over the fish and finish with watercress leaves
First published in 2016

An epicurean upbringing and stints in top restaurants across the world inspire Daniel Galmiche’s effervescent cuisine.

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