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Baked trout, celeriac & apple remoulade with lentils

Baked trout, celeriac & apple remoulade with lentils

Just-baked trout fillets over lemony Puy lentils with a crunchy celeriac and apple remoulade in a mustardy yogurt dressing and watercress.

Total time
27 min
Serves
4
Difficulty
Easy
Protein / serving
42g

Ingredients

Servings 4

Method

  1. Step 1

    Heat the oven to 200°C fan. Lay the trout skin-side down on a lined tray, brush with 1 tbsp oil, season. Bake 10 minutes until just flaking.

  2. Step 2

    Mix the yogurt, mayonnaise, mustard, capers and half the lemon juice in a big bowl; season well.

  3. Step 3

    Toss the celeriac and apple matchsticks through the dressing so every strand is coated.

  4. Step 4

    Warm the lentils in a pan with the remaining oil and lemon juice for 3 minutes; stir in the parsley and season.

  5. Step 5

    Spoon lentils onto plates, pile the remoulade alongside, sit a trout fillet on top and finish with watercress and black pepper.

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Nutrition per serving

Approximate values per serving
Calories490 kcal
Protein42g
Carbohydrates32g
– of which sugars9g
Fibre10g
Fat21g
– of which saturates6g
– of which omega-31.2g
Calcium170mg
Iron4.5mg
Salt1.1g
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