Parsnip, Cabbage and Celeriac Remoulade with Pan Fried Trout Fillet on a white plate with a fork

Parsnip, Cabbage and Celeriac Remoulade Recipe with Pan Fried Trout Fillet

  • Author: Elizabeth Chloe
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 2 servings 1x
  • Category: Dinner
  • Method: Pan Frying
  • Cuisine: French


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 tablespoonthick, plain yoghurt
  • 2 teaspoonDijon mustard
  • 2 teaspoonwholegrain 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


  1. 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.
  2. 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. 
  3. 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. 
  4. 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

Recipe Card powered by