Ingredients
Method
1.To make the slaw, use a mandoline or V-slicer, and slice celeriac, apple and carrot into matchsticks. Place sliced vegetables in a large bowl with cabbage, herbs and nuts. Add combined buttermilk, extra virgin olive oil and juice, then season; toss gently to combine.
2.Slice the snapper into 16 even pieces (about 5cm/2 inches each) avoiding any bones. Thread 3 bay leaves and 2 pieces of snapper alternately onto each skewer. Brush snapper with olive oil; season.
3.Place the skewers on a heated grill plate (or grill or barbecue) over medium heat for 2 minutes each side or until just cooked through.
4.Serve the skewers with slaw and lemon wedges.
You will need to soak 8 bamboo skewers in water for about an hour before you start this recipe to prevent them from burning during the cooking process. Leftover slaw will keep well for up to 2 days in the fridge.
Note
