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Trout fillet with roasted celeriac
30 m active | 1 h 15 m total
Nutrition facts per serving:
  • Energy in kcal about 616
  • Fat about 40g
  • Carbohydrates about 13g
  • Protein about 43g
This is needed
This is needed for 4 people
Vegetables
  • 2 tbsp Maizena cornflour
  • 2 tbsp olive oil
  • 1.5 kg celeriac, peeled, in carvings
  • 5 sprigs thyme, leaves torn off
  • 1 tsp salt
  • 0.25 tsp pepper
Sauce
  • 80 g bacon strips, finely chopped
  • 3 tbsp white wine vinegar
  • 1 tbsp olive oil
  • 2 dl single cream for sauces
  • salt and pepper to taste
  • 130 g leaf spinach
  • 8 sprigs thyme, leaves torn off
Fish
  • 4 trout fillets (organic), bones removed
  • 0.5 tsp salt
  • pepper
  • 2 tbsp olive oil
  • 20 g leaf spinach
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And that's how it's done
And that's how it's done
Vegetables
Mix the celeriac and cornflour, spread on a baking tray lined with baking paper, add the oil and thyme, mix and season.
To roast
Approx. 45 mins. in the centre of an oven preheated to 220°C.
Sauce
Fry the bacon in a non-stick frying pan until crispy, without adding any oil. Add the vinegar, oil and single cream, season. Add the spinach and thyme, briefly bring to the boil.
Fish
Rinse the fish in cold water, pat dry, season. Heat the oil in a non-stick frying pan. Fry the fish for approx. 3 mins. on each side. Plate up the celeriac, top with the sauce, fish and spinach.