4 skinless ocean trout fillets, about 180g
1 tablespoon olive oil
1 bunch watercress, leaves picked, washed and drained well
½ cup mayonnaise, homemade or store-bought
1¼ tablespoons Dijon mustard
1 teaspoon salt flakes, plus more, to taste
1 tablespoons freshly squeezed lemon juice
800g whole (600g peeled) celeriac root
(lemon wedges to serve)
2 tablespoons olive oil
2 tablespoons lemon juice
1 teaspoon zested orange rind
½ teaspoon wholegrain mustard
2 teaspoons honey
Prep: 30 mins | Cooking: 10 mins | Serves 4
Mix together the mayonnaise, mustard, 1 teaspoon of salt, lemon juice, and a few grinds of black pepper.
Peel the celery root with a potato peeler and shred using a mandolin it coarsely. Mix the dressing with the celery root and taste, adding additional salt, pepper, mustard, and lemon juice, to taste.
The celeriac salad will keep for 2–3 days covered in the refrigerator.
Preheat a grill or barbecue to a medium heat, place a piece of baking paper* (and rub with some oil). Drizzle some olive oil on the ocean trout and season to taste. Place each piece of ocean trout on the grill and cook for three minutes on each side or until medium rare.
* To stop the ocean trout sticking to the chargrill, place a piece of baking paper and drizzle with oil. (Baking paper should not be larger than the fish/cooking area otherwise it’ll catch on fire.)
Place fish on plate and serve with celeriac salad and accompany with watercress tossed in dressing.