Chef's Special Recipe
Crisp skinned Barramundi fillet with celeriac remoulade
4x 180g piece barramundi-skin on1x Head celeriac
100ml good quality mayonnaise
1 tsp seeded mustard
1 green apple
1 lemon (juice only)
1 lemon cut into wedges
Good quality sea salt
Method:
- Coarsely grate celeriac and apple, and soak in lemon juice
- Add mustard and mayonaisse to bind (similar consistency to tartare sauce)
- Place barramundi on a plate, and sprinkle skin liberally with sea salt
- In a very hot oiled frypan place fish skin side down, and push down lightly with
- Lightly slice the skin on the diagonal, to make a thatch pattern, to prevent the fish piece from curling up due to skin shrinking during the cooking process.
- Place fish skin side up onto a tray, place a knob of butter on it, and cook
- Under grill until fish is cooked and skin crispy (approx 3-4 minutes)
- Serve with a salad of rocket and baby spinach or similar and top with a good
- Dollop of celeriac remoulade
