Name: Rouget on Celery Root Salad with Walnuts And Olives
Ingredients: 1 Celery root; about 1 pound; 2 oz Walnuts; 2 oz Good black olives pitted; 1 tb Sherry wine vinegar; 3 tb Extra virgin olive oil; 2 tb Kosher salt; Freshly ground pepper; 4 Rouget about 12 oz each; scaled and; ; filleted, score the; ; skin; Flour for dredging the fish; 3 tb Clarified butter to cook the rouget; Salt and pepper

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CATEGORY	CUISINE	TAG	YIELD
Grains, Seafood		Dujour05	1	servings

INGREDIENTS

1		Celery root; about 1 pound
2	oz	Walnuts
2	oz	Good black olives pitted
1	tb	Sherry wine vinegar
3	tb	Extra virgin olive oil
2	tb	Kosher salt
		Freshly ground pepper
4		Rouget about 12 oz each; scaled and
		; filleted, score the
		; skin
		Flour for dredging the fish
3	tb	Clarified butter to cook the rouget
		Salt and pepper

INSTRUCTIONS

Preheat the oven to 350 degrees. Cut the celery root into very fine slices
then the slices into fine julienne strips. Toast the walnuts in the
preheated oven for 6 minutes or until they start to turn light brown remove
the walnuts from the oven and rub in a towel to remove any loose skin. Cut
the black olives into slivers. Mix the celery root, walnuts, black olives,
sherry vinegar, olive oil, 2 tablespoons salt, freshly ground pepper
together. Let sit for 30 minutes for the flavors to marry. Season the
rouget fillets with salt and pepper then dredge in the flour. Heat 3
tablespoons clarified butter in a sautJ pan and cook the fish until golden
flip and cook the other side.
Yield: serves 4
Converted by MC_Buster.
Recipe by: CHEF DU JOURSHOW #DJ9384 - ELLEN GREAVES
Converted by MM_Buster v2.0l.

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