Grilled Fish

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

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.