This recipe is a bit of a crossover dish, with much potential to be taken further; it's Japanese-styled fish with a French twist - each so classical, each so good. Serve the fish drizzled with mayonnaise mixed with wasabi, or add capers, tomatoes and olives.
|200 g||Snapper fillets (Main)|
|1 to taste||Sea salt|
|4 Tbsp||Extra virgin olive oil|
|1||Granny Smith apple (Main)|
|2 Tbsp||Creme fraiche|
|1 to taste||Salt and freshly ground black pepper|
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- Cut the fillet into 3 lengthwise strips, then cut each strip into 5mm-thick diagonal slices. Arrange the slices on serving plates.
- Squeeze the lemon juice over the fish, season with sea salt and drizzle with olive oil. Add a spoonful of rémoulade.
To prepare Rémoulade:
- Wash the apple, then cut it into quarters, remove the core and slice the flesh into matchsticks. Place in a large bowl.
- Trim the fennel, cut it into matchsticks, then mix with the apple. Mix the crème fraîche, lemon juice (½ of a lemon) and mustard and season with salt and pepper. Stir the dressing through the salad.
I prefer to use a quality dried brand such as De Cecco: spaghetti, tagliatelle or linguine. The sauce clings better to dried pasta, and you get a better chew from the noodle. Here, the fried breadcrumbs replace the parmesan and provide a lovely crust.