Celeriac Remoulade With Warm Smoked Mackerel
|Celeriac||200 Gram (1/2 a small or 1/4 of a medium)|
|Lemon||1⁄2 , juiced (plus wedges to serve)|
|Smoked mackerel/2 mackerel fillets||1|
|Egg yolk||1 Large (Free range)|
|Dijon mustard||2 Teaspoon (1 heaped tsp)|
|Wholegrain mustard||2 Teaspoon (1 heaped tsp)|
|Golden caster sugar||1 Pinch|
|Salt flakes||1 Pinch (good pinch)|
|White wine vinegar||1 Tablespoon|
|Extra virgin olive oil||1 Tablespoon|
|Sunflower oil||100 Milliliter|
To make the mayonnaise, put the egg yolk, mustards, sugar; salt and vinegar in a bowl and whisk with a balloon whisk until thick.
Slowly whisk in 2 tbsp olive oil before gradually adding the sunflower oil a little at a time, whisking well between each addition.
The mayonnaise should look thick and glossy.
Adjust the salt to taste and set aside.
Heat the oven to 180C/fan 160C/gas 4.
Peel the celeriac, then slice extremely thinly, ideally on a mandolin.
Stack a few slices and cut into long matchsticks.
Toss with lemon juice.
Repeat with the remaining celeriac.
Stir the celeriac into the mayonnaise.
Wrap the smoked mackerel in foil, skin-side down, and put on a baking tray.
Warm in the oven for 12 minutes.
Spoon the remoulade onto 4 plates.
Unwrap the mackerel, discard the skin and place a piece on top of the remoulade.
Grind over pepper Serve with toasted sourdough.