Vue De Monde chef and former Masterchef star Shannon Bennett has created this delicious Easter recipe that you can cook at home using sustainable seafood.
Shannon (below) loves to cook with sustainably caught and farmed seafood, because it's important to him to protect its future, as one-third of the world’s seafood population in decline.
This French-inspired recipe using MSC (Marine Stewardship Council) certified wild sustainable salmon and makes an impressive dish for Easter dinner parties.
Marine Stewardship Council is a non-for-profit organisation devoted to reminding Australians about the importance of buying sustainable seafood and making environmentally friendly purchasing decisions.
Sustainable grilled salmon with celeriac & apple remoulade
Serves: 4
Prep time: 45 min
Cooking time: 15 min
INGREDIENTS
4 x MSC certified sustainable salmon fillets such as two packs of John West Wild Alaskan Sock-Eye Skin-On 280g and skin removed (look for the MSC blue fish tick)
50 ml oyster sauce
50 ml fish sauce
1 lime, juiced
50 ml olive oil
Sea salt
METHOD
1. Cut each MSC certified sustainable salmon piece into 5 separate 8mm thick strips, and skewer through 2 or 3 times to reassemble.
2. In a bowl mix the oyster sauce, fish sauce and lime juice. Place the strips of salmon into the marinade and leave for 5 to 10 minutes
3. Pre heat the grill/teppanyaki to its highest setting. Place the salmon on the grill and cook for 2 to 3 minutes. Turn and cook for a further 2 minutes. Once cooked remove from the grill and keep warm until required
Celeriac and apple remoulade
1 Granny Smith apple, cut into matchstick size batons
1 small celeriac, peeled and cut into matchstick size batons
1 shallot, chopped finely
50ml horseradish mayonnaise (see recipe)
½ lemon juice
Salt and pepper
METHOD
1. Mix the celeriac, apple, and shallot in a bowl. Add the mayonnaise, and season with the lemon juice and the salt and pepper.
NOTE - make the remoulade as close as possible to serving; do not season or dress until required to keep the crunchiness.
Horseradish mayonnaise
2 free-range egg yolks
1 tablespoon Dijon mustard
2 ½ tablespoons sherry vinegar
Salt and pepper
300 ml grape seed oil
1 tablespoon warm water
Juice of ½ lemon
80 gm grated horseradish
METHOD
1. Combine egg yolks, mustard, vinegar, salt and pepper in a food processor. While the motor is running slowly pour in the grape seed oil, continue pouring in the oil until half has been incorporated.
2. Drizzle in the remaining oil in a thin stream until well mixed, adding a little warm water if the mayonnaise gets too thick. Finish with a squeeze of lemon juice and the horseradish.
NOTE: You could cut preparation time - and a few kilojoules - by using a low-fat, store-bought mayonnaise.
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