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Adam Newell's Recipe: West Coast Whitebait - 12 September

West Coast Whitebait with Celeriac Remoulade

Whitebait season has just started and at Zibibbo it goes crazy for a few weeks with everyone wanting them. We cook them in a fritter and we also lightly fry them with Garlic and Herb Butter and serve them with Celeriac Remoulade, which is like Coleslaw. The buttery whitebait goes really well with the Celery flavour and mustard seeds. Most supermarkets now stock celeriac so you should have no problem finding it.

400 grams White Bait (don't be stingy)
1 head of Celeriac
5 Tablespoons of good Mayonnaise
2 Tablespoons Grain seed Mustard
1/2 bunch chopped Chopped Chives
Juice and Zest of 1 lemon
Salt and Pepper
2 tablespoons olive oil

For the butter

100 grams Butter
2 tablespoons chopped parsley
2 cloves chopped garlic
1/2 red onion finely chopped
Soften the butter and fold in all the ingredients

1. Peel and thinly slice or grate the celeriac. Place in a bowl and season with salt and the juice and zest of the lemon. Leave for 20 minutes to allow the salt to soften the celeriac.
2. Squeeze out any juice that will have come out of the celeriac in a towel and return to a bowl and mix with the Mayo, Mustard, chives and cracked pepper. Check for seasoning and place in the fridge.
3. Heat a non-stick pan and season the whitebait with salt and pepper. Add the olive oil, when hot add the whitebait and quickly fry, add the butter then turn off the heat.

To serve

Place a small mound of the celeriac in the middle of the plate and top with some of the whitebait then drizzle with the garlic butter and garnish with fresh lemon.