- Meat Boxes
Take all ingredients except for the oil and blend until smooth.
Season with salt and pepper, then add the oil. If you are refrigerating the tapenade, you may need to add more oil to reach the desired texture, which should be quite thick.
Finely slice and shred the celeriac using a sharp knife.
Stir in the mayonnaise, mustard, and lemon juice. Season lightly.
Cover and refrigerate until needed.
Remove the stems from the cherry tomatoes and cut each tomato through the centre.
Halve the sun-blushed tomatoes and mix them with the cherry tomatoes and shallot.
Season and add the olive oil. Marinate for a bit, then add the torn basil leaves just before serving.
Heat a heavy-based frying pan over medium heat.
Once hot, add oil and heat for a few seconds.
Add the fish, skin side down, and let it cook until the natural sugars form a golden brown skin.
Gently flip the fish and let the pan cool slightly.
Add butter and a squeeze of lemon, then remove the fish to a warm area to rest for a minute.
Place a round mousse ring on a room-temperature flat plate and spoon in the celeriac remoulade. Wait a few seconds for it to settle, then remove the ring.
Place the warm fish on top of the remoulade.
Spoon tapenade on top of the fish.
Spoon the tomato salsa around the plate.
Drizzle a couple of tablespoons of leftover tapenade oil around the plate.