********************************************************
Snapper Fillets with Celeriac Remoulade, Tomato Petals and Rocket
********************************************************


Serving size: Serves 2
Cooking time: Less than 15 minutes



INGREDIENTS


2 x 200g snapper fillets
3 tablespoons plain flour
1 teaspoons ground fennel seeds
salt and pepper
1 tablespoon olive oil
2 tablespoons whole egg mayonnaise
1 tablespoon dijon mustard
200g celeriac, finely shredded
1 tablespoon lemon juice
salt and pepper
2 medium vine ripened tomatoes, blanched skin removed
100g baby rocket




METHOD


Combine flour, fennel, salt and pepper on a dinner plate. Coat fish lightly. 
Heat a medium frying pan with oil. Pan fry fish for 2 minutes on each side or 
until cooked through.

In a medium bowl combine mayonnaise and mustard. Toss in celeriac, l
emon juice and salt and pepper. 

Cut tomatoes in half and remove seeds. Cut into flowers.

Place a handful of rocket on a plate and top with celeriac, tomato flowers 
and snapper fillets.