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Snapper sashimi, apple and fennel rémoulade
( SERVES 2 )

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Listener 1/5/2010

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.

Ingredients

200 g	Snapper fillets
½	Lemon, juice
1 to taste	Sea salt
4 Tbsp	Extra virgin olive oil

Remoulade

1	Granny Smith apple
1	Fennel
2 Tbsp	Creme fraiche
½	Lemon
1 Tbsp	Mustard
1 to taste	Salt and freshly ground black pepper

Directions

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.

Tip:

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.