PAN-FRIED KAHAWAI WITH CELERIAC REMOULADE

SERVES 4 / PREPARATION 20 MINUTES / COOKING 10 MINUTES

FOR THE REMOULADE

1 celeriac, cut into matchsticks ⅓ cup yoghurt

½ cup mayonnaise

1 garlic clove, grated

1 lemon, juice and zest

1 cup parsley, finely chopped

4 kahawai fillets 1 tablespoon olive oil

lemon, to serve watercress or fresh greens of choice,

to serve (optional)

Put all the remoulade ingredients in a large bowl and mix to combine. Cover and refrigerate for an hour or two – it’s lovely served cool alongside the panfried kahawai.

Remove the kahawai fillets from the fridge half an hour before cooking. Heat a pan to medium-high and add the oil before gently placing the kahawai in the pan, skin-side down. Leave until there is only a small amount of translucent flesh on top of the fillet. Either flip and fry the top side for 30 seconds, or place in an oven at 180°C for 1 minute.

Serve alongside the remoulade, with a squeeze of lemon and some fresh, crunchy green leaves.