This easy remoulade recipe packs tonnes of flavour. Parsnip, Cabbage and Celeriac are mixed with yoghurt, mustard and lemon juice for a coleslaw-like side dish. Served alongside the remoulade is pan-fried trout fillet, which combines perfectly with the strong mustardy flavours of the remoulade. Plus all of this is ready in 20 minutes!
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In the creation of this recipe I spent more time than I am willing to admit, trying to work out if what I’m giving you is a coleslaw or a remoulade. And to be honest, I am none the wiser.
It has cabbage, like a slaw, but also some celeriac, like a remoulade. There’s also parsnip and yoghurt (instead of mayo) which is like neither. I’ve settled with remoulade. Parsnip, cabbage and celeriac remoulade to be exact. Except it’s more of a strange hybrid. A remoulaw, if you will.
But what I can assure you of is that it is SUPER TASTY.
The beautiful thing about this remoulade recipe is
Parsnip, Cabbage and Celeriac Remoulade Recipe with Pan Fried Trout Fillet FAQ
Remoulade is a
Celeriac Remoulade is a classic French recipe that mixes a mustard flavoured remoulade sauce with finely chopped celeriac. It is usually served as a salad.
For best results make this remoulade no more than a few hours before serving. If the remoulade sits for a long time the mixture will become soggy and the vegetables will lose their crunch.
Store remoulade in a Tupperware container for 2-3 days. Remoulade is best served on the same day it is made to preserve its crunchy texture.
Why you should eat this:
- The remoulade is creamy, crunchy and tangy. Great taste and texture – check!
- Lots of raw veggies – meaning a good dose of fibre and nutrients.
- Trout that has been pan-fried to give you crispy skin and the ultimate umami flavour.
- Trout is also an oily fish, which is a great source of omega-3 fatty acids.
- It’s ready just 20 minutes. No joke. Now go, go, go!
If you like this remoulade recipe you might also like…
- Pan-Fried Sea Bass with Chorizo and Lentils
- Pea and Salmon Fishcakes
- Cambodian Amok: A Cambodian Prawn Curry Recipe
- Winter Vegetable Soup with Barley and Parmesan
- Candy Strip Beet and Carrot Slaw from Bon Appetite
Parsnip, Cabbage and Celeriac Remoulade Recipe with Pan-Fried Trout Fillet
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This easy remoulade recipe is full of seasonable vegetables to help you get your 5-a-day. Served alongside pan-fried trout, it is such a simple recipe but so tasty!
- 4 tablespoons thick, plain yoghurt
- 2 teaspoons Dijon mustard
- 2 teaspoons wholegrain mustard
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 100 grams parsnip, grated
- 100 grams celeriac, grated
- 100 grams white cabbage leaves, shredded
- 1/2 tablespoon oil
- 2 trout fillets, skin on
To serve (optional)
- Boiled new potatoes
- Green salad
- Lemon wedges
- Chopped parsley
- Heat a frying pan on a medium-high heat with the oil. Season the trout fillets with salt and then add them to the pan, skin side down. Leave undisturbed for 4-5 minutes until the skin is crispy and the edges of the fish are beginning to cook. While the fish is cooking prepare the remoulade.
- In a mixing bowl combine the yoghurt, Dijon mustard, wholegrain mustard, lemon juice, salt and pepper. Add in the grated/shredded vegetables and stir them into the yoghurt mixture until everything is evenly coated. Set aside.
- When the fish skin is crispy, flip the fish over and cook for a further 2 minutes. The fish is cooked when the flesh is light pink, opaque and easily flaked.
- Serve the remoulade on a plate with the trout fillets and any additional sides. Enjoy!
Keywords: Pan fried Trout, Trout Filled, Celeriac Remoulade, Remoulade recipe
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