| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Import, New, Text |
1 |
Servings |
INGREDIENTS
| 2 |
|
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 |
T |
Chervil leaves, plus extra |
|
|
sprigs for garnish |
| 2 |
T |
Champagne vinegar |
| 1 |
t |
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:
“Turn the despair of being alone into the wonder of being alone with God”