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John Dory with celeriac remoulade & seeded mustard crème fraiche

Tony Twitchett

You need 

  • 1 John Dory (filleted & portioned into small fingers)
  • 3 Yabbie tails (cooked & peeled)
  • 1 Celeriac bulb (julienned)
  • 1\2 bunch Flat leaf parsley (picked & washed) 
  • 1 Preserved lemon (fine diced)
  • 100g Seeded mustard
  • 200g Crème fraiche
  • 1 Lemon, juiced
  • Salt 
  • Plain mayonnaise
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