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Celeriac Remoulade With Warm Smoked Mackerel

Holiday.Cook's picture
Ingredients
  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
For mayonnaise
  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
Directions

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.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Side Dish
Method: 
Tossed
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Mackerel
Interest: 
Everyday
Preparation Time: 
15 Minutes
Cook Time: 
5 Minutes
Ready In: 
20 Minutes

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