Prawn and Celeriac Remoulade
December 3rd, 2008. Posted by luane
Serves 4 as an entrée
A traditional remoulade is a classic French sauce made using fresh mayonnaise, Dijon mustard, parsley, capers and celeriac. Our remoulade is served with a beautiful salad of plump King prawns, watercress leaves and fresh herbs such as chervil, dill and chives with the addition of crisp baby cornichons. Cornichons is the French word for gherkins, they are crisp, tart pickles made from tiny gherkin cucumbers.
Celeriac is a root vegetable, sometimes called ‘knob celery’. It has a delicious white flesh that tastes like a cross between a strong celery and parsley.
500g cooked King prawns, peeled and de-veined
200g peeled celeriac
3 tablespoons mayonnaise
1 tablespoon Dijon mustard
1 tablespoon fresh flat leaf parsley leaves, chopped
1 tablespoon salted baby capers, thoroughly rinsed, roughly chopped
3 no. baby cornichons, thoroughly rinsed, finely sliced
fresh lemon juice, to taste
sea salt and freshly ground white pepper, to taste
1 cup fresh watercress sprigs
2 tablespoons fresh chervil leaves
1/3 bunch fresh chives, cut into 1cm lengths
1 tablespoon roughly chopped fresh dill leaves
good quality extra virgin olive oil, for drizzling
freshly ground white pepper
Cut prawns into 1cm pieces and set aside.
Cut celeriac into julienne using a mandolin. Celeriac tends to discolour quickly so hold in acidulated water until finished cutting. Blanch celeriac in boiling salted water for 30 seconds. Refresh immediately in iced water. Do not allow celeriac to sit in water for too long. Drain thoroughly. Mix together the mayonnaise, mustard, parsley, capers, cornichons and lemon juice in a bowl to create a dressing and season to taste. Gently mix dressing with drained celeriac.
Gently mix watercress and herbs together.
To serve
Place an equal amount of the celeriac mix in the centre of four plates. Gently toss prawns with herb mix and scatter around the celeriac. Finish with a drizzle of extra virgin olive oil and good crack of fresh white pepper. Serve immediately.
