Yabbies with Celeriac Rémoulade

Name: Yabbies with Celeriac Rémoulade
Yield: Serves 6
Cuisine: Australian
Ingredients: lemon juice; 180-200 ml olive oil; ⅓ bunch of watercress; 18 raw yabbies; 4 teaspoons salted capers, rinsed and dried; cayenne pepper; freshly ground white pepper; 2 egg yolks; 1 tablespoon Dijon mustard; 120 ml peanut oil; ¼ teaspoon salt; 1 small clove garlic, peeled and smashed with the flat of a knife; juice of ½ lemon; 1 large head celeriac

Preparation info

Serves
6

Difficulty
Medium

Appears in

French

By Damien Pignolet

Published 2005

About

The faintly muddy flavour of yabbies works brilliantly with the strong mustard flavour of the rémoulade and the freshness of celeriac.

This dish is best with yabbies; however, if they are unavailable, prawns can be substituted.

Ingredients

1 large head celeriac
juice of ½ lemon
120

Oceania
Europe
France
Australia
Starter
Fish course
Pescatarian
Gluten-free
Mediterranean

Method

First, make the rémoulade sauce. Rub the inside of a medium mixing bowl with the garlic, then discard the debris. Add the egg yolks, mustard, salt and a few grindings of pepper, and whisk in the oil a little a time to make a thick mayonnaise. As the rémoulade stiffens, add a little lemon juice [this will sharpen the taste and loosen the texture] and more oil, if necessar