Sea Trout With Remoulade - cooking recipe

Ingredients

1 tbsp olive oil
4 None boneless sea trout or salmon fillets
None None Baby spinach, to serve
None None FOR THE REMOULADE
2 None egg yolks
1 tbsp lemon juice
1 tsp coarse grain mustard
1/2 cup olive oil
2 None gherkins, finely chopped
2 None anchovy fillets, drained and finely chopped
2 tbsp chopped fresh parsley
1 tbsp capers, rinsed and chopped

Preparation

Heat the oil in a large skillet on medium heat. Season the trout fillets. Cook for 3-4 mins each side or until desired doneness.
For the remoulade, place the yolks, lemon juice and mustard in a food processor or blender, and process until smooth. With the motor running, add the oil in a thin stream through the chute until the dressing thickens. Stir in the remaining ingredients.
Serve the trout fillets with the remoulade and baby spinach.