Grilled Fish with Winter Root Slaw
2 small sea bass, -- cleaned, gutted and scaled Salt and pepper 1/4 cup olive oil 1/2 cup each julienned carrot, parsnips and celery root 1/4 cup walnuts, -- toasted and roughly ch...
Ingredients
- 2small sea bass, -- cleaned, gutted and scaled
- 1/2cupeach julienned carrot,
- 3tablespoons chervil leaves, -- plus extra sprigs for garnish
- 2tablespoons champagne vinegar
- 1teaspoonwalnut oil
Directions
- 1
2 small sea bass, -- cleaned, gutted and scaled Salt and pepper 1/4 cup olive oil 1/2 cup each julienned carrot, parsnips and celery root 1/
- 2
Cut a long slit in flesh of sea bass on either side of fish
- 3
Season each slit with salt, pepper and 1 tablespoon oil
- 4
In a bowl toss together julienned vegetables, walnuts, chervil leaves, vinegar and walnut oil
- 5
season to taste
- 6
Grill fish for 5 minutes, moving them around a few times to keep from sticking
- 7
Fillet fish: Starting at top, insert your knife at top fin
- 8
Meat should separate easily from bones as you work your way down the fish