Ingredients Jump to Instructions ↓

  1. 2 small sea bass, -- cleaned, gutted and scaled

  2. Salt and pepper 1/4 cup olive oil

  3. 1/2 cup each julienned carrot,

  4. parsnips and celery root 1/4 cup walnuts, -- toasted and roughly chopped

  5. 3 tablespoons chervil leaves, -- plus extra sprigs for garnish

  6. 2 tablespoons champagne vinegar

  7. 1 teaspoon walnut oil

  8. 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

  9. 2 dinner plates and set

  10. 2 fillets on top of each; garnish with chervil sprigs.


Send feedback