2 small sea bass -- cleaned, gutted
- and
scaled
salt and pepper
1/4 cup olive oil
1/2 cup carrot -- julienne
parsnips and celery root
1/4 cup walnuts -- toasted and roughly
chopped
3 tablespoon chervil leaves -- plus extra
- sprigs for garnish
2 tablespoon champagne vinegar
1 teaspoon walnut oil
Instructions:
Light grill or pre-heat grill. Cut a long slit in flesh of sea bass
on either side of fish. Season each slit with salt, pepper and 1 tablespoon
oil. In a bowl toss together julienne vegetables, walnuts, chervil
leaves, vinegar and walnut oil; season to taste. Grill fish for 5
minutes, moving them around a few times to keep from sticking. Fillet
fish: Starting at top, insert your knife at top fin. Meat should separate
easily from bones as you work your way down the fish. Mound generous
portion of slaw on 2 dinner plates and set 2 fillets on top of each;
Garnish with chervil sprigs.
