King of the Grill by Ross Dobson

Author:Ross Dobson
Language: eng
Format: epub
Publisher: Allen & Unwin
Published: 2014-10-24T04:00:00+00:00

For the remoulade, pour the lemon juice into a bowl. Using the coarse holes on a cheese grater, grate the celeriac directly into the bowl with the lemon juice. Use your hands to toss the grated celeriac with the lemon juice, separating the strands as you go. Set aside for 30 minutes so the celeriac softens. Add the mayonnaise, capers, mustard, cream and parsley, season to taste and combine well. Set aside while cooking the fish.

Using your hands, rub the oil over the fish and sprinkle one side of each of the cutlets with half the salt.

Preheat a chargrill to high. When cooking fish, it is best that the cooking surface is hot and not to turn the fish too early or it will stick and tear the flesh.

Add the fish, salted side down. Sprinkle the remaining salt on the fish and cook for 2 minutes. Turn over and cook for another 2 minutes, or until cooked to your liking. Serve with the remoulade and lemon cheeks on the side.

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