Snapper sashimi, apple and fennel rémoulade
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.
- 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.