Salty Sea Dogs
Serves: 1 as a main | Cooking Time: Prep time: 15 minutes, plus 1 hr for remoulade. Cook time: 5 minutes.
This is an alternative posh fish finger sandwich with Whitby Seafoods Battered Wholetail Scampi and is served in a gourmet style hot dog roll with a finely sliced celeriac remoulade, pea shoots and a tartar sauce mayo.
Method
1. For the remoulade, place the celeriac strips into a bowl along with the lemon juice and toss to combine. In another bowl mix the crème fraiche, mayonnaise and mustard together then stir into the celeriac. Season with salt and white pepper. Place in the fridge for an hour for the flavours to develop before serving.
2. Next, for the tartar sauce mayo, mix all the ingredients in a small food processor, blitz until smooth. Add a dash of water if the sauce is a little thick, season with salt and black pepper. Transfer to a squeezy bottle.
3. Cook the Whitby Seafoods Battered Wholetail Scampi as directed on the pack.
4. To serve, place a portion of remoulade into the hot dog roll followed by some pea shoots, scampi, and finish with a drizzle of tartar sauce mayo. Garnish with a few extra pea shoots.
Tip: For a speedy tartar mayo recipe just mix some ready-made tartar sauce with a good quality mayonnaise.
Ingredients:
- 1 x 100g portion of Whitby Seafoods Battered Wholetail Scampi
- Celeriac Remoulade (makes 10 portions):
- 300g small celeriac, cut into thin strips
- 1 lemon, juice only
- 2 tbsp crème fraiche
- 3 tbsp good-quality mayonnaise
- ½ tbsp Dijon mustard
- Sea salt and ground white pepper
- Tartar Sauce Mayo – (makes 10 portions):
- 200ml good quality mayonnaise
- 3 tbsp capers, drained and chopped
- 50g gherkins, drained and chopped
- 40g shallot, finely chopped
- squeeze of lemon juice
- salt and black pepper
- To Serve:
- 1 gourmet style hot dog roll
- Handful pea shoots
