Crumbed herring and kohlrabi remoulade from Take One Fish: The New School of Scale-to-Tail Cooking and Eating (page 49) by Josh Niland
- French shallots
- chives
- cornichons
- herring
- horseradish root
- tarragon
- eggs
- natural yoghurt
- plain flour
- panko breadcrumbs
- ghee
- sea salt flakes
- salted baby capers
- purple kohlrabi
-
EYB Comments
Can substitute cabbage, celeriac, or potatoes for purple kohlrabi.
Where’s the full recipe - why can I only see the ingredients?
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.
