The weekend is here, not that it makes a whole world of difference these days, days roll into weeks and weeks roll into months and here we are,the longest day of the year has already been and gone! I wake early, have a peep out of one eye, to see if the sun is already up and if the bamboo is fluttering in a gentle breeze or really swaying in the wind. Then I think, oh what day is it, and sometimes have to really think hard, but now that the golf course is back open it does form some structure, get up now, or time to have a cup of tea and read the paper.
This week I discovered another source of food online. Chalk Stream foods, is a fish company in Hampshire raising trout. They offer whole trout gutted and vacuumed packed alongside fillets, smoked trout and pâté, all from fish raised the ” the Gin Clear waters of their chalk stream rivers., apparently used by chefs like Jamie Oliver and Yotem Ottolenghi alike. Again their service and delivery was exemplary and will use them again. What interested me was their fresh trout, with large trout at £5 each and free delivery over £40, I ordered 10 and as they were already packed for the freezer, in 8 of them went.
Saturday night, Himself is cooking and so is cooking the trout. Not an awful lot to do, but trying out our new mini gas BBQ. We shall have them with salads and the anchovy butter that is sitting in the freezer.
Upon sorting out, foods the other day, I had forgotten the celeriac that I had bought with the intention of using it for celeriac chips or a whole baked celeriac or even along with carrots, roasted root vegetables, but no that is a winter dish, I needed a summer one.
I decided upon Celeriac Remoulade.
Remoulade is a French cold sauce based on mayonnaise , similar to tartare sauce, but sometimes is flavoured with curry, or paprika, can also have anchovies and capers added. In Louisiana it is used a lot with seafood especially shrimp and can be quite spicy.
However, I made Celeriac Remoulade, and here is what you need :-
- 1 medium size celeriac peeled and grated
- Juice 2 lemons
- 3 tablespoons Dijon mustard
- 3/4 cup mayonnaise ( bought mayonnaise will work just fine)
Mix the grated celeriac with the lemon juice straight away as it has a tendency to go brown rather quickly. Add the mayonnaise and the Dijon mustard and mix well.. serve on a bed of lettuce. Can be stored covered in the refrigerator for several days. Easy and tasty and Celeriac is a great source of Vitamin C and for dieter low calorie, fat free. Great for adding to soups and is good with other winter root vegetables, sweet potatoes, carrots and parsnips.