Name: Salt-crusted Whole Fish with Celeriac Remoulade
Total time: 45 min
Yield: 4
Ingredients: 1kg (2lb) whole snapper or silver perch, cleaned; 1 medium lemon (140g), sliced; 2 fresh dill sprigs; 1.35kg (5 cups) coarse cooking salt; 3 egg whites; lemon wedges, to serve; CELERIAC REMOULADE; 1 small celeriac (500g); ⅓ cup (100g) whole-egg mayonnaise; 2 tablespoons thinly sliced cornichons; 1 tablespoon lemon juice; 1 tablespoon dijon mustard; 1 tablespoon baby capers

VMG Recipes