Fish Fillets With Celeriac Remoulade - cooking recipe

Ingredients

1 small celeriac (about 1 1/2 lbs), thickly peeled and cut into chunks
2/3 cup mayonnaise
1 tbsp Dijon mustard
1 tbsp lemon juice
1 tbsp finely chopped fresh chives
1/4 cup flour
4 None white fish fillets
1 tbsp butter
1 tbsp olive oil
4 oz baby spinach leaves
None None Lemon wedges, for serving

Preparation

For the celeriac remoulade, grate the celeriac pieces coarsely until you have 7 oz. Combine the grated celeriac with the mayonnaise, mustard, lemon juice and chives in a medium bowl. Season to taste. Cover and refrigerate until ready to serve.
Sift the flour in a bowl with salt and pepper. Coat the fish in the flour then shake off the excess. Heat the butter and oil in a large nonstick skillet on medium heat. Cook the fish until browned on both sides and just cooked through. Drain the fish on paper towels.
Serve the fish with the celeriac remoulade, spinach leaves and lemon wedges, if desired.