• register
  • log in
  • shopping list
  • home
  • recipes
    • recipe categories
    • recipe collections
    • reader recipes
  • kitchen tips
    • how to
    • glossary
    • ask peter
  • hot topics
    • features
    • wellbeing
    • in season
    • what's on
    • wine
  • videos
    • features
  • win
  • meal planners

Bite

Recipes

  • home
  • recipes
    • recipe categories
    • recipe collections
    • reader recipes
    • Have a recipe that you'd like to share on Bite?

      Add your own recipe
  • kitchen tips
    • how to
    • glossary
    • ask peter
  • Hot Topics
    • features
    • wellbeing
    • in season
    • what's on
    • wine
  • Videos
  • win
  • meal planners
Register Log in
Menu
Home > Recipes > Snapper sashimi, apple and fennel rémoulade

Snapper sashimi, apple and fennel rémoulade
( SERVES 2 )

Publication: Listener

Listener

Ratings: No ratings yet

Snapper sashimi, apple and fennel rémoulade

No ratings yet

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

  1. Cut the fillet into 3 lengthwise strips, then cut each strip into 5mm-thick diagonal slices. Arrange the slices on serving plates.
  2. Squeeze the lemon juice over the fish, season with sea salt and drizzle with olive oil. Add a spoonful of rémoulade.

To prepare Rémoulade:

  1. Wash the apple, then cut it into quarters, remove the core and slice the flesh into matchsticks. Place in a large bowl.
  2. 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.

Your rating?
comment

http://www.bite.co.nz/recipe/5913/Snapper-sashimi-apple-and-fennel-rmoulade/

Collections you may like

5 ingredients: 30 minutes

5 ingredients: 30 minutes

Harvest suggests

Cooking With Oils

Cooking With Oils

Harvest
Thermomix competition entries - Dinner for 4 for $20

Thermomix competition entries - Dinner for 4 for $20

Savoury pies

Savoury pies

Stories you may like

Vanessa Baxter: Cooking as a family

Vanessa Baxter: Cooking as a family

5 of the best fish pies

5 of the best fish pies

4 Bites: stoups

4 Bites: stoups

Warren Elwin
Power munch

Power munch

Aaron Brunet

Comments

Join the conversation

Tell a friend...

Seen something you really like? Use the form below to send your friend(s) an email message and link to this item.

Thank you, your message has been sent.

Most viewed recipes

  • Fresh fruit trifles

    Fresh fruit trifles

  • My famous bacon and egg pie

    My famous bacon and egg pie

  • THE salted caramel cookies

    THE salted caramel cookies

  • Hot night avocado and cucumber salad

    Hot night avocado and cucumber salad

  • Hot-smoked salmon and potato hash cakes

    Hot-smoked salmon and potato hash cakes

  • Amalfi lemon tart

    Amalfi lemon tart

Receive weekly emails & save favourite recipes

register now

Trending

  • Meal Planner's Club: Feb 11

  • Annabel Langbein's romantic Valentine's menu

  • Lunchbox fillers

  • Summer vegetables

  • Barbecue inspiration

  • Summer berries

  • Stone fruit recipes

  • Jan Bilton does schnitzel 3 ways

Shopping List

  • Login or sign up to use the shopping list

Connect with us

Related Recipes

  • Fleur's Moeraki seafood chowder

    Fleur's Moeraki seafood chowder

  • Summer fish burger on Turkish bread with tartare sauce

    Summer fish burger on Turkish bread with tartare sauce

  • Basil and parmesan-crusted snapper

    Basil and parmesan-crusted snapper

  • Blueberry and apple cake

    Blueberry and apple cake

  • Ceviche of spicy scallops and fish

    Ceviche of spicy scallops and fish

  • Tamarillo, Apple and Banana Chutney

    Tamarillo, Apple and Banana Chutney

  • Apple gingerbread cake

    Apple gingerbread cake

  • Glazed apples with sticky maple walnuts and vanilla bean ice cream

    Glazed apples with sticky maple walnuts and vanilla bean ice cream

bite.co.nz
  • facebook
  • twitter
  • pinterest
  • Who we are
  • Our People
  • Terms & conditions
  • Privacy policy
  • Contact us
  • FAQs
Bite Magazine

Dedicated to food and wellbeing, Be Well is The New Zealand Herald's weekly Monday magazine that celebrates your relationship with food. Be Well offers recipes and kitchen tips contributed by some of New Zealand's most talented cooks and chefs, reviews and insider knowledge on where to eat in New Zealand and abroad, gardening and fresh food tips as well as new trends to help you live well.
Be Well – Your recipe for life.

© NZME. Publishing Ltd, 2019

Back to top