Ingredients
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1 quantity of Wasabi
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10½ oz (300 g) Celeriac
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2 tbsp Chives
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Sea Salt
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freshly ground Black Pepper
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1 tsp Black Sesame Seeds
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Edible Flowers
Directions
Another good use of wasabi beyond sushi and sashimi, my Celeriac (Celery Root) Wasabi Remoulade is a great accompaniment to a number of grilled (broiled) fish and meat dishes in this book. The Wasabi Mayonnaise Dressing should be just thick enough to cling to the roots, it should be creamy without being soupy. Make the dressing first and add it to the shredded celeriac (celery root) as soon as it is cut to avoid it discolouring or turning brown. It will keep for a couple of days in the fridge.
Steps
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1
Done
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Make the Wasabi Mayonnaise Dressing. |
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2
Done
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Peel then shred the celeriac (celery root) the shreds should not be too fine, nor should they be thicker than a matchstick. I find a mandolin very useful for this. Toss them immediately into the Wasabi Mayonnaise Dressing, add the chives and season well with salt and black pepper. |
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3
Done
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Let the remoulade rest for at least 15 minutes. If it is a bit dry, add a couple of tablespoons of Greek yoghurt or mayonnaise, and mix well to loosen it. Check the seasoning again, adjust if necessary, sprinkle on the toasted black sesame seeds and serve with the edible flowers if using. |
