Pan Fried Sea Bass over Warm Celeric Remoulade

Remoulade is a French cuisine sauce, not dissimilar to tartare. It should be tangy and spicy.

It's an easy one to make up - take egg yolks and whisk together with olive oil. Once emulsified, add a good squeeze of lemon juice and a teaspoon of cider vinegar, some black pepper and sea salt.

The sauce for the remoulade just wants to be sloppy; just sloppier than Hollandaise, and just pour it over celeriac cut into matchsticks. It wants to be sloppy so that it doesn't cook solid when it hits the warm celeriac.

Cut the celeriac into slices a couple of millimetres thick and then cut again into matchsticks.

Warm through in boiling water, drain and allow the fierce heat to evaporate off before pouring the remoulade over and folding through.

Fish? Easy ... gut, scale and fillet the fish, slash the skin so it doesn't curl up in the pan, butter, fry on skin side for a couple of minutes, heat off, flip over and cook on the flesh side.

Serve over a mound of celeriac.