2019-07-01 The Australian Womens Weekly Food

SALT-CRUSTED WHOLE
FISH WITH CELERIAC
REMOULADE
PREP + COOK TIME  MINUTES
+ STANDING SERVES 

kgwholesnapperorsilverperch
cleaned
mediumlemon( g)sliced
freshdillsprigs
cups(kg)coarsecookingsalt
eggwhites
lemonwedgestoserve

CELERIACREMOULADE
smallceleriac(g)
⅓cup(g)whole„eggmayonnaise
tablespoonsthinlyslicedcornichons
tablespoonlemonjuice
tablespoondijonmustard
tablespoonbabycapers

 PreheatoventoCCfan 
Linealargeoventraywithfoil
 Usekitchenscissorstosnipoff
fishfinsandtrimtail Placelemon
slicesanddillsprigsinfishcavity
 Combinesaltandeggwhitesin
alargebowluntiltheconsistency
feelslikesand Spreadonethirdof

thesaltmixtureonthetrayPlace

thefishontopofsalt­coverfish

completelywithremainingsalt

mixture€mouldingittightlyaround

thefishtoseal

BakefishforƒminutesTocheck

thefishiscooked€insertasharp

knifethroughthecrustintothe

thickestpartofthefish­wait

ƒsecondsSlowlywithdrawknife

andtouchtheflatsideofthebladen

totheinsideofyourwristIfthe

bladeishot€thefishiscooked

Standforminutes

 Meanwhile€makeceleriac

remoulade

ˆ Breakcrustaroundedgesoffish

andgentlyliftcrustoffRemoveand

discardsaltcrustandfishskinServe

withremouladeandlemonwedges

CELERIACREMOULADE

Peelceleriac­cutintomatchsticks

Placeceleriacinamediumheatproof

bowlwithenoughboilingwaterto

cover­standforˆseconds€drain

Refreshinanotherbowloficed

water­drainReturnceleriactobowl

withremainingingredients­mixwell

Seasontotaste

TEST

KITCHEN

NOTES

Cooking food in a salt

crust helps retain the

juices and enhances the

flavour. It’s important to

press the dampened salt

mixture firmly all over the

fish so that none of it is

exposed directly to the

heat of the oven. After

cooking, the crust should

be very hard and browned.

Use a hammer or meat

mallet and an old knife to

break open the crust; the

scales and skin should lift

off with the crust.

To fillet the fish for

serving, make a diagonal

cut near the gills and tails,

then down the middle

of the back along the

spine. Lift the top fillet

off with a spatula. Peel

away the bones and

remove base fillet.

Remove any salt mixture

clinging to the fish.

Celeriac remoulade can be

made a day ahead; store

covered in the fridge.

 #THEWEEKLYEATS

The Mediterranean Diet