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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