Seabass with Celeriac Remoulade, Salad & Yorkshire Lemon Mayonnaise
A beautifully light dish, with the perfect balance of flavours for a spring or summer starter or tasty lunch dish. Elevate this with the celeriac remoulade, which is simpler to put together than it sounds!
This recipe was created by Yorkshire chef Steph Moon, as part of our Chefs' Collection.
Serves 4
INGREDIENTS
4 sustainably sourced seabass fillets, filleted, pin-boned and skin left on
Yorkshire Rapeseed Oil with Basil
Small celeriac, peeled and finely grated and weighing around 300g
2 tbsps Yorkshire Mayonnaise with Lemon
1 tbsp wholegrain mustard
Sprig of tarragon, leaves removed and finely chopped
1 tsp local runny honey, we like to use Derwent Honey
1 bag mixed salad leaves, washed and drained dry
Freshly ground sea salt and black pepper
METHOD
Place the seabass fillets on a plate and rub the skin with a little Yorkshire Rapeseed Oil with Basil, and sprinkle a little salt and pepper. Leave to one side while you make the celeriac remoulade.
Cut the skin off the celeriac and grate into a bowl. Add in the mayonnaise, wholegrain mustard, chopped tarragon and honey and stir through.
To cook the fish, place the fish in a hot frying pan on a square of baking paper. Cook on the skin side down first, and gently press the ends of the fish down in the pan, so that it doesn’t curl up. This allows for an even cooking. Cook for 2-3 minutes before turning over and cook for 40-60 seconds on the other side. The fish should be opaque. Remove from the pan and allow to rest for a minute or two.
To Assemble
Use a circular mould on the centre of the plate fill with the remoulade. Carefully remove the mould and dress around the remoulade with some salad leaves. Finally, place the seabass on the top as the star of the dish! To finish drizzle a little of our Yorkshire Rapeseed Oil with Basil around the edge of the dish to serve.
