PAN-FRIED KAHAWAI WITH CELERIAC REMOULADE

Recipes, food styling & photography Will Bowman & Jane Lyons

	4 kahawai fillets
	1 tablespoon olive oil
	lemon, to serve
	watercress or fresh greens of choice, to serve (optional)
	FOR THE REMOULADE
	1 celeriac, cut into matchsticks
	⅓ cup yoghurt
	½ cup mayonnaise
	1 garlic clove, grated
	1 lemon, juice and zest
	1 cup parsley, finely chopped

1.	Put all the remoulade ingredients in a large bowl and mix to combine.
2.	Cover and refrigerate for an hour or two – it’s lovely served cool alongside the panfried kahawai.
3.	Remove the kahawai fillets from the fridge half an hour before cooking.
4.	Heat a pan to medium-high and add the oil before gently placing the kahawai in the pan, skin-side down.
5.	Leave until there is only a small amount of translucent flesh on top of the fillet.
6.	Either flip and fry the top side for 30 seconds, or place in an oven at 180°C for 1 minute.
7.	Serve alongside the remoulade, with a squeeze of lemon and some fresh, crunchy green leaves.