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MARIO BATALI White Fish Melt

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This white fish melt is the perfect lunch!

ingredients
WHITE FISH MELT
1 pound smoked white fish (skin removed)
1/2 cup Greek yogurt (or sour cream)
3 stalks celery (sliced)
1 jalapeno (sliced)
4 scallions (sliced)
1 teaspoon celery seed
CELERY ROOT REMOULADE
1 medium celery root (peeled and grated)
2 sweet gherkins (finely chopped)
1 tablespoon salt
1 lemon (zested and juiced)
1/2 cup mayonnaise
1 tablespoon hot and sweet mustard
1 teaspoon sherry vinegar
6 slices white Pullman bread
6 slices gruyere cheese (1/2 pound)

directions
Preheat oven to broil.
In a large bowl, add the whitefish, Greek yogurt, celery, scallions, jalapeno and celery seed. Fold together.
Place 6 pieces of bread onto a baking sheet, divide the white fish salad onto the 6 pieces of bread, top with cheese and place under broiler until the cheese is melted and bubbly.
Serve White Fish Melt with Celery Root Remoulade on the side.
For the Remoulade: to a medium bowl, add celery root, sweet gherkins, mayonnaise, salt, lemon zest and juice, mustard and sherry vinegar, whisk to combine.
Tips:
– Use a food processor fitted with a grater attachment to grate the celery root.
– Substitute smoked fish with canned tuna fish!

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