WEEKDAYS 1e|12c|p

White Fish Melt

Mario Batali
|
Servings: 6
|
|
1 to 30 min

This white fish melt is the perfect lunch!


  • Ingredients
  • step-by-step directions
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!

Comments

rate this recipe
Use a Facebook account to add a comment, subject to Facebook's Terms of Service and Privacy Policy. Your Facebook name, photo & other personal information you make public on Facebook will appear with your comment, and may be used on ABC's media platforms. Learn more.

Latest Recipes