Recipe
Grilled Fish With Winter Root Slaw
Ingredients
- 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 chopped
- 3 tablespoons chervil leaves, plus extra sprigs for garnish
- 2 tablespoons champagne vinegar
- 1 teaspoon walnut oil
Directions
- Light grill or preheat 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.
Recipe Details
- Source: Essence Of Emeril EE84
- Dish Type: Entree
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