Trout fillet with roasted celeriac

Trout fillet with roasted celeriac

Total: 1 hr 15 Min. | Active: 30 Min.
Nutritional value / person: 616 kcal
, Fat: 40 g
, Carbohydrate: 13 g
, Protein: 43 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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1 ½ kg celeriac, peeled, in carvings
2 tbsp Maizena cornflour
2 tbsp olive oil
5 sprigs thyme, leaves torn off
1 tsp salt
¼ tsp pepper


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


4 trout fillets (organic), bones removed
½ tsp salt
2 tbsp olive oil
20 g leaf spinach
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How it's done

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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.


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.


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.

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