Grilled Fish With Winter Root Slaw

Recipe Ingredients

2		Sea bass - cleaned, gutted (small)
		- and
		Scaled
		Salt and pepper
1/4 cup	59ml	Olive oil
1/2 cup	55g / 1.9oz	Carrot - julienne
		Parsnips and celery root
1/4 cup	59ml	Walnuts - toasted and roughly
		Chopped
3 tablespoons	45ml	Chervil leaves - plus extra
		- sprigs for garnish
2 tablespoons	30ml	Champagne vinegar
1 teaspoon	5ml	Walnut oil

Recipe 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.

Source:
ESSENCE OF EMERIL SHOW #EE084

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