Recipes
Published October 3, 2011
celeriac-remoulade-with-prawn-and-courgette-fritters-and-tapenade
celeriac remoulade is one of my all time favourite, i love it on is own, with cold cuts or sometimes with a slightly more elaborated dish..

a little more work, but way worth the effort

Yield: 4

Ingredients

  • 1 small celeriac root, washed, peeled and grated (about 2 cups)
  • juice of 1 lemon
  • 8 cleaned prawns
  • 1 large courgette, washed and cut into sticks
    • for the mayo:
  • 250ml sunflower oil
  • 2 egg yolk
  • 1T english mustard
  • 2T white wine vinegar
  • salt and pepper
    • for the beer batter:
  • 1 beer can
  • 6 heaped T self raising flour
    • for the tapenade:
  • 1 small jar of black olive tapenade
  • 1t tomato paste
  • 1t chopped fresh thyme
  • 6T olive oil
  • little water
  • oil for frying

Cooking Directions

  1. make sure you put the lemon juice into the grated celeriac as early as possible, it will prevent it from oxidizing and turning brown. once this is done keep it in the fridge.
  2. make the mayo by combining the egg yolk with the vinegar and mustard and slowly emulsifying the oil, season when ready
  3. make your beer batter by placing the ingredients in a food processor and blending well, keep aside
  4. make your tapenade sauce by combining the ingredients in a bowl and mix well
  5. combine the grated celeriac and the mayo and season to taste
  6. heat up oil for deep frying in a large frying pan
  7. when the oil is hot, dip the courgette sticks and prawns in the batter and fry in the oil until golden brown
  8. place on absorbing paper
  9. place a dollop of remoulade on each plate
  10. top with prawns and courgette fritters
  11. finish with tapenade sauce