Grilled fish with winter root slaw
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2.00 | small | sea bass; cleaned, gutted, |
| 1 | ; and scaled | |
| 1 | salt; to taste | |
| 1 | freshly-ground black pepper; to taste | |
| ¼ | cup | olive oil |
| ½ | cup | julienned carrott |
| ½ | cup | julienned parsnips |
| ½ | cup | julienned celery root |
| ¼ | cup | walnuts; toasted and roughly |
| 3.00 | tablespoon | chervil leaves; plus |
| 1 | extra chervil sprigs; for garnish | |
| 2.00 | tablespoon | champagne vinegar |
| 1.00 | teaspoon | walnut oil |
Directions
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.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-084 broadcast 10-07-1996) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
11-19-1996
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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