Saturday, 6 August 2011

Polenta Crusted Fish and Celeriac Remoulade

This is a twist on the traditional battered fish. Polenta crust is a good gluten free alternative (omit the potato chips). I’ve always wanted to try making a celeriac remoulade. Imagine my delight when I came across celeriac at my local green grocer this morning.

Does anyone have a "fish and chips" night as part of their family tradition?

For the fish
White fish fillets x4
1 cup of polenta
Salt and Pepper
Grated zest of 1 lemon

For the remoulade
½ celeriac, julienne finely
½ granny smith apple, peel and julienne finely
Juice of ½ lemon
2 tbsp mayonnaise
A handful of chopped herbs (I used parsley here)
Salt and pepper

1.          Make the remoulade by mixing all the ingredients together.
2.          Pat dry the fish fillets.
3.          Mix the salt, pepper, lemon zest into the polenta.
4.          Lightly coat the fish in the polenta.
5.          Fry until cooked.

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