Grilled Fish With Winter Root Slaw

Recipe Ingredients

2		Sea bass - cleaned, gutted, (small) and scaled
		Salt - to taste
		Freshly-ground black pepper - to taste
1/4 cup	59ml	Olive oil
1/2 cup	55g / 1.9oz	Julienned carrott
1/2 cup	118ml	Julienned parsnips
1/2 cup	55g / 1.9oz	Julienned celery root
1/4 cup	59ml	Walnuts - toasted and roughly
3 tablespoons	45ml	Chervil leaves - plus
		Chervil sprigs - for garnish
2 tablespoons	30ml	Champagne vinegar
1 teaspoon	5ml	Walnut oil

Recipe Instructions

Light grill or pre-heat broiler.

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 julienned 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.

This recipe yields 2 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-084 broadcast 10-07-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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