Barramundi, Avocado, Apple and Celeriac Remoulade, and a Lemon Vinaigrette

David Gillick serves up this tasty main on Celebrity MasterChef Ireland.


  • 2 x 170g barramundi (if you cannot get these, please buy halibut fillets)
  • 1 avocado
  • remoulade:
  • 1 celeriac
  • 2 sweet crunchy eating apples
  • 1 jar of capers
  • 2 small gherkins
  • 1 spanish onion
  • 2 tomatoes
  • bunch of dill
  • bunch of parsley
  • mayonaisse for remoulade:
  • 2 egg yolks
  • 1 tsp dijon mustard
  • 600 ml sunflower oil
  • juice of 1 lemon
  • dressing for remoulade:
  • wholegrain mustard
  • dijon mustard
  • mayonaisse (recipe above)
  • salt
  • white wine vinegar
  • sugar
  • lemon vinagrette:
  • 4 lemons
  • bunch of thyme
  • small tub of preserved lemon
  • extra virgin olive oil


  1. For the mayonnaise, place egg yolks in a glass bowl and set on a damp cloth to steady it.
  2. Add the mustard, pinch of salt and tsp of the lemon juice and whisk together. With the oil in a jug, slowly add drop by drop whisking continuously. Keep adding drops making sure each drop is incorporated before adding the next. When half the oil has been used you can add in a thin steady stream to speed up the process.
  3. Season with salt and ground white pepper and add the rest of the lemon juice to taste. If the mayonnaise is a little too thick thin with a little warm water.
  4. Using ingredients for the Remoulade, cut up ¼ Celeriac (Julienned), 1 Apple (Julienned), 1tbsp Capers, 2 small gherkins (Julienned), 1 small spanish onion (Julienned), 2 tomatoes (Julienned), ¼ bunch of dill and ¼ bunch of parsley and mix together in a bowl.
  5. Add to the mixture the ingredients for the Dressing as follows; 1 tbsp wholegrain mustard, 1 tbsp Dijon mustard, 1 cup of Aioli, 1 tsp White wine vinegar. Add pinch of salt and sugar to taste.
  6. Pan fry the fish, skin down, for 3 minutes. Put in the oven for 10 minutes at 180 degrees.
  7. Assemble dish.


Equipment:  3 mixing bowls, Metal whisk, Jug, Frying pan

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