Pan-Fried Trout With Mashed Sweet Potatoes and Celery Root

  • Difficulty: Medium
  • 40 minutes
  • 2 servings

Not your usual mashed potatoes this time, but mashed sweet potatoes and celery root, where we added 1 chili and a few garlic cloves to spike things up a bit. We served the mash with trout fried in butter. Smoothness on a plate!

Ingredients Needed for Pan-Fried Trout With Mashed Sweet Potatoes and Celery Root

    1 large sweet potato, cubed
    1 celery root, cubed
    1 chili, halved
    salt
    3 garlic cloves
    1/3 cup vegetable stock
    1-2 tablespoons heavy cream
    1-2 ounces butter
    salt
    pepper
    8 ounces trout fillet (4 skin-on pieces)

How to Make Pan-Fried Trout With Mashed Sweet Potatoes and Celery Root

  1. Fill a pot halfway with water and bring it to a boil
  2. Add the sweet potato, celery root, chili, and garlic, season with salt, and boil for 25 minutes.
  3. Transfer the boiled veggies to a measuring cup. Add the vegetable stock, heavy cream, and butter, then mash everything. Season with salt and pepper, in the process, if needed.
  4. Heat 2-3 teaspoons of vegetable oil in a pan over medium-high heat and add the fillets.
  5. Fry for 2 minutes on each side. Season with salt and pepper in the process.
  6. Serve the fillets warm with sweet potato mash.

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