| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
New, Text, Import |
1 |
Servings |
INGREDIENTS
| 2 |
sm |
Sea bass,; cleaned, gutted and scaled |
|
|
Salt and pepper |
| 1/4 |
c |
Olive oil |
| 1/2 |
c |
Each julienned carrot, parsnips and celery root |
| 1/4 |
c |
Walnuts,; toasted and roughly chopped |
| 3 |
tb |
Chervil leaves,; plus extra sprigs for garnish |
| 2 |
tb |
Champagne vinegar |
| 1 |
ts |
Walnut oil |
INSTRUCTIONS
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
Recipe By :ESSENCE OF EMERIL SHOW #EE084
Posted to MC-Recipe Digest V1 #277
Date: Mon, 04 Nov 1996 09:07:15 -0500
From: Rowaan <rowaan@ix.netcom.com>
A Message from our Provider:
“Do you want to know the master planner? God!”