Sunday, 1 November 2009 5:19 PM
Ingredients
SALMON
4 x 150g salmon fillets, sliced down the spine, and skin removed
50 ml oyster sauce
50 ml fish sauce
1 lime, juiced
50 ml olive oil
Sea salt
CELERIAC AND APPLE REMOULADE
1 Granny Smith apple, cut into matchstick size batons
1 small celeriac, peeled and cut into matchstick size batons
1 shallot, chopped finely
50 ml horseradish mayonnaise (see recipe)
½ lemon juice
Salt and pepper
HORSERADISH MAYONNAISE
2 egg yolks
1 tablespoon Dijon mustard
2½ tablespoons sherry vinegar
Salt and pepper
300 ml grape seed oil
1 tablespoon warm water
Juice of ½ lemon
80g grated horseradish
PARSLEY SALAD
100g flat leaf parsley
100g watercress
50g coriander
20 ml extra virgin olive oil
Juice of ½ lemon
Salt and pepper
SALMON
1. Cut each salmon pieces into 5 separate 8mm thick strips, and skewer through 2 or 3 times to reassemble.
2. In a bowl mix the oyster sauce, fish sauce and lime juice. Place the strips of salmon into the marinade and leave for 5 to 10 minutes.
3. Pre heat the grill/tepan yaki to its highest setting.
4. Place the salmon on the tepan yaki plate, and cook for 2 to 3 minutes. Turn and cook for a further 2 minutes.
5. Once cooked, remove and keep warm until required.
CELERIAC AND APPLE REMOULADE
1. Mix the celeriac, apple, and shallot in a bowl.
2. Add the mayonnaise, and season with the lemon juice and the salt and pepper.
Note: Make the remoulade as close as possible to service; do not season or dress until required to keep the crunchiness.
HORSERADISH MAYONNAISE
1. Combine egg yolks, mustard, vinegar, salt and pepper in a food processor.
2. While the motor is running, slowly pour in the grape seed oil, continue pouring in the oil until half has been incorporated.
3. Drizzle in the remaining oil in a thin stream until well mixed, adding a little warm water if the mayonnaise gets too thick.
4. Finish with a squeeze of lemon juice and the horseradish.
PARSLEY SALAD
1. Pick the leaves from the herbs into a bowl, ensuring all the stalks are removed.
2. Dress the leaves with the olive oil and lemon juice, and season with salt and pepper.
TO SERVE
1. Divide the remoulade between four places.
2. Place a salmon skewer on each plate.
3. Scatter with parsley salad over and around fish.
Serves 4
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