Celeriac Remoulade with Fish and Green Beans
A crunchy yet creamy salad of celeriac remoulade, a tasty side dish for fish and shellfish, cold meats, ham or peppery greens
Print
Pin
Email
Servings: 4
Ingredients
For the Celeriac Remoulade
- 450 g celeriac
- Half a lemon, juiced and rind reserved
- 4 tablespoons mayonnaise
- 2 tablespoons Dijon mustard
- 2 tablespoons crème fraiche
- 2 tablespoons parsley, finely chopped
- Salt and pepper to taste
For the Pan-Fried Fish and Green Beans
- ½ lemon, a few thin slices reserved
- 200 g green beans, topped and tailed
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1 large fillet of firm white fish, skin on, or 2 smaller fillets
- 50 g butter, cubed
- A small handful of parsley, finely chopped
Instructions
- For the celeriac remoulade: Chop off and discard the root system and peel the skin off the celeriac using a sharp knife and slicing away from yourself. Once the skin has been removed, rub the lemon rind and pulp all over the celeriac to help stop it from discolouring.450 g celeriac, Half a lemon
- Shred the celeriac, either using a mandolin, julienne peeler or a box grater, taking care to keep the shred on the thinner side, and toss the shredded celeriac in the lemon juice immediately and set aside.
- In small bowl, mix together the mayonnaise, Dijon mustard, crème fraiche and parsley, and season with salt and pepper to create the remoulade sauce.4 tablespoons mayonnaise, 2 tablespoons Dijon mustard, 2 tablespoons crème fraiche, 2 tablespoons parsley, Salt and pepper to taste
- Adding a tablespoon at a time, stir the remoulade into the celeriac shreds until the dressing is coating and clinging to the celeriac, but not drowning it – think of it more like a dressing as opposed to a soup (see notes).
- Set aside for at least 30 minutes for the flavours to develop and meld.
- For the fish and green beans: When the celeriac remoulade has around 10 more minutes to sit before serving, prepare a bowl of ice water and a few lemon slices, and set aside. In a large saucepan, bring liberally salted water to a boil.½ lemon
- Blanch the green beans until they are tender-crisp, around 2 to 3 minutes. Immediately drain and shock in the iced water to stop them cooking any further. Drain, season with salt and set aside.200 g green beans, Salt and pepper to taste
- For the fish, heat the oil in a heavy-based frying pan over high heat. Pat the fish fillet(s) dry with a paper towel on both sides, and when the oil is hot, add the fillet skin-side down. Season with salt and pepper. If the fillet starts to curly, gently press it down using a spatula or a slotted fish turner.1 tablespoon olive oil, 1 large fillet of firm white fish, Salt and pepper to taste
- After 3 minutes, or when the skin is crisp and golden, flip the fillet and season the other side. Add the butter, basting the fillet as the butter browns, for another 2 to 3 minutes or until the fillet is just cooked through, or cooked to your liking.50 g butter
- Take the pan off the heat and squeeze the remaining lemon juice over the fish and butter to create a thin sauce. Add the parsley and right in the pan, flake the fillet apart and toss to coat in the butter, lemon and herbs.A small handful of parsley
- Serve warm over the celeriac remoulade and a side of green beans.
Notes
Notes:
I like to use a herbed mayonnaise to make celeriac remoulade, if I can find one at the store. But any good-quality mayo will work perfectly.
The celeriac shreds will soak up the remoulade dressing, so eat this side fresh on the day you made it.
There will most likely be remoulade left over, which can be stored in the fridge for a few days and used as a dipping sauce for meats, shellfish and french fries.
Celeriac remoulade recipe by Nigel Slater from The Guardian.
Did you make this recipe?Mention @food_daydreaming or tag #fooddaydreaming on instagram. I love seeing what you all come up with!