Grilled Fish With Winter Root Slaw

* Exported from MasterCook II *

GRILLED FISH WITH WINTER ROOT SLAW

Recipe By :ESSENCE OF EMERIL SHOW #EE084
Serving Size : Preparation Time :
Categories :New Text Import

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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




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.

Yield: 2 serving

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