Ingredients: 2 small sea bass, cleaned, gutted and scaled Salt and pepper 1/4 cup olive oil 1/2 cup carrot, julienne Parsnips and celery root 1/4 cup walnuts, toasted and roughly chopped 3 tablespoon chervil leaves, plus extra sprigs for garnish 2 tablespoon champagne vinegar 1 teaspoon walnut oil Directions:Light grill or pre-heat grill. 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 julienne 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. |