Rouget on celery root salad with walnuts and olives
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Celery root; about 1 pound | |
| 2 | ounces | Walnuts |
| 2 | ounces | Good black olives pitted |
| 1 | tablespoon | Sherry wine vinegar |
| 3 | tablespoons | Extra virgin olive oil |
| 2 | tablespoons | Kosher salt |
| Freshly ground pepper | ||
| 4 | Rouget about 12 oz each; scaled and | |
| ; filleted, score the | ||
| ; skin | ||
| Flour for dredging the fish | ||
| 3 | tablespoons | Clarified butter to cook the rouget |
| Salt and pepper | ||
Directions
Preheat the oven to 350 degrees. Cut the celery root into very fine slices then the slices into fine julienne strips. Toast the walnuts in the preheated oven for 6 minutes or until they start to turn light brown remove the walnuts from the oven and rub in a towel to remove any loose skin. Cut the black olives into slivers. Mix the celery root, walnuts, black olives, sherry vinegar, olive oil, 2 tablespoons salt, freshly ground pepper together. Let sit for 30 minutes for the flavors to marry. Season the rouget fillets with salt and pepper then dredge in the flour. Heat 3 tablespoons clarified butter in a sautJ pan and cook the fish until golden flip and cook the other side.
Yield: serves 4
Converted by MC_Buster.
Recipe by: CHEF DU JOURSHOW #DJ9384 - ELLEN GREAVES Converted by MM_Buster v2.0l.