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Celeriac remoulade with warm smoked mackerel

Celeriac remoulade with warm smoked mackerel

Name: Celeriac remoulade with warm smoked mackerel
Total time: 30 min
Yield: Serves 4
Cuisine: French
Ingredients: ½ a small or ¼ of a medium celeriac about 200g; ½ lemon plus wedges to serve; 1 whole or 2 fillets smoked mackerel; 1 large free-range egg yolk; 1 heaped tsp Dijon mustard; 1 heaped tsp wholegrain mustard; a pinch golden caster sugar; a good pinch salt flakes; 1 tbsp white wine vinegar; extra-virgin olive oil; 100ml sunflower oil

Published: December 19, 2014 at 2:31 PM

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Serves 4

A little effort

Total time: 30 mins

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The best idea for smoked mackerel. Smoked fish goes perfectly with this classic French remoulade, made with celeriac, for a tasty and quick weekend lunch.

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Ingredients

Nutrition

½ a small or ¼ of a medium celeriac

about 200g
½ lemon

plus wedges to serve
1 whole or 2 fillets smoked mackerel

mayonnaise

1 large free-range egg yolk
1 heaped tsp Dijon mustard
1 heaped tsp wholegrain mustard
a pinch golden caster sugar
a good pinch salt flakes
1 tbsp white wine vinegar
extra-virgin olive oil
100ml sunflower oil

Nutrition: per serving

kcal443
fat44g
carbs1.9g
fibre1.9g
protein10.1g
salt1.55g

Method

step 1

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.
step 2

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.
step 3

Wrap the smoked mackerel in foil, skin-side down, and put on a baking tray. Warm in the oven for 12 minutes.
step 4

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.

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