LOBSTER & CELERIAC REMOULADE
This festive make-ahead starter is perfect for a Christmas meal for two. Serve with crunchy toast and a scattering of dill for an impressive seafood dish
Provided by Barney Desmazery
Categories Starter
Time 35m
Number Of Ingredients 8
Steps:
- To prepare the lobster, remove the roe if there is any (if you want to include it in the remoulade, set it aside). Twist off and peel the tail, halve lengthways, slice thickly and set aside. Crack the claws and try to remove the meat whole, setting it aside with the tail. Winkle out the rest of the meat from the knuckles and the legs, and keep separate.
- Pour the lemon juice into a bowl. Finely cut the celeriac into matchsticks, or coarsely grate or spiralize it. Tip it straight into the lemon juice and toss to prevent it browning. Add the mayo, mustard and Tabasco, season and mix well. Now stir in the broken bits of lobster meat, most of the roe (if using) and the chopped dill. Can be done 1 day ahead up to this point - keep in the fridge and remove 1 hr before serving.
- Neatly spoon the celeriac in the middle of two small plates. Arrange the lobster claw on one side and the tail meat on top and scatter with the dill fronds and the rest of the roe. Serve with toast, if you like.
Nutrition Facts : Calories 603 calories, Fat 42 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 4 grams sugar, Fiber 7 grams fiber, Protein 48 grams protein, Sodium 3 milligram of sodium
QUICK CELERIAC REMOULADE
The all-time classic way of serving celeriac, this starter is superhealthy and requires no cooking
Provided by Barney Desmazery
Categories Side dish
Time 20m
Number Of Ingredients 5
Steps:
- In a large bowl, mix the mayonnaise, mustard and lemon juice together thoroughly with a generous sprinkling of salt and some freshly ground black pepper, so it all becomes one sauce.
- Peel and quarter the celeriac, then, working quickly, coarsely grate it and stir into the sauce until evenly coated. Serve the celeriac remoulade with lots of toast and some dressed watercress. It will keep in the fridge for up to 2 days.
Nutrition Facts : Calories 213 calories, Fat 21 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 4 grams carbohydrates, Fiber 3 grams fiber, Protein 2 grams protein, Sodium 1.35 milligram of sodium
CELERIAC REMOULADE
Steps:
- Cut the celeriac in half through the top and slice each half into 1/8- inch thick slices. Cut the slices, stacked 2 or 3 together into 1/8 inch wide julienne. In a mixing bowl, toss the julienne with the lemon juice. In another mixing bowl combine the mayonnaise with the mustard and season to taste with salt and pepper. Stir this sauce with the celeriac and parsley. Taste and adjust seasoning.
CELERIAC RéMOULADE
Provided by Mark Bittman
Categories quick, condiments
Time 20m
Yield At least 4 servings
Number Of Ingredients 8
Steps:
- This is the hard part: trim the celeriac. You must be fearless and ruthless, but conservative. Cut off the top of the less squiggly end, and then cut down along the sides, following the contour of the root and taking as little of the flesh as possible. You will find much of the bottom part comes off more easily than you'd imagine. When you're nearly done, use a paring knife to trim out as much of the brown skin as you can - but don't worry if you leave a few bits. Julienne by hand (you're a better man than I, if you do!) or with the grating disk of a food processor, which will take no time at all. Sprinkle with a little salt and put into a serving bowl.
- To make the mayonnaise in the food processor: Put the egg, mustard, salt, pepper and acid in a food processor (preferably with a small bowl) and turn on the machine. While it's running, add the oil in a slow, steady stream. (Most food processors have a hole in the feed tube for this purpose; you can just dump all the oil in the feed tube. Amazing.)
- To make the mayonnaise by hand: Put the egg, mustard, salt, pepper and acid in a medium bowl. Beat together with a wire whisk or a fork. Begin to add the oil in dribbles as you beat, adding more as each amount is incorporated. You'll notice when a thick emulsion forms, then you can add the remaining oil a little faster. Depending on how fast you beat, the whole process will take about 5 minutes.
- Taste and adjust the seasoning. For this dish, the mayonnaise should be a little thin, so add a tablespoon or 2 of water, again with the machine running or whisking by hand. Use immediately or refrigerate for about a week.
- Combine the julienned celeriac with enough mayonnaise to bind; you won't use the whole cup. Stir in some parsley and garnish with a little more. Serve.
Nutrition Facts : @context http, Calories 282, UnsaturatedFat 23 grams, Carbohydrate 7 grams, Fat 28 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 4 grams, Sodium 215 milligrams, Sugar 3 grams, TransFat 0 grams
CELERIAC, CELERY AND CARROT REMOULADE
When I lived in France I discovered céleri rémoulade, the creamy grated salad made with celery root, mayonnaise or crème fraîche, or both, and mustard. It was a dish I always ordered when I saw it on café menus, and brought home from French delis on a regular basis. This is inspired by the French salad, but it is not quite as creamy (or gloppy). However you can make it more so if you wish just by adding more crème fraîche, yogurt (healthier), or mayonnaise.
Provided by Martha Rose Shulman
Categories dinner, lunch, salads and dressings, vegetables, appetizer, side dish
Time 30m
Yield Serves 6
Number Of Ingredients 13
Steps:
- Place celeriac, carrots and celery in a bowl or colander and salt generously. Toss and leave for 30 minutes. Taking mixture up by the handful, squeeze out excess water and transfer to a bowl. Add chives and parsley and toss together.
- Whisk together crème fraîche, mayonnaise, grapeseed oil, yogurt, lemon juice and mustard. Season to taste with salt and pepper. Add to the vegetables and toss together. Serve right away or for even better results, refrigerate for an hour or so before serving.
Nutrition Facts : @context http, Calories 165, UnsaturatedFat 8 grams, Carbohydrate 14 grams, Fat 11 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 480 milligrams, Sugar 4 grams, TransFat 0 grams
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