| 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 | T | Sherry wine vinegar |
| 3 | T | Extra virgin olive oil |
| 2 | T | Kosher salt |
| Freshly ground pepper | ||
| 4 | Rouget about 12 oz each | |
| scaled and | ||
| filleted score the | ||
| skin | ||
| Flour for dredging the fish | ||
| 3 | T | 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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Nutrition (calculated from recipe ingredients)
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Calories: 656
Calories From Fat: 312
Total Fat: 37.3g
Cholesterol: 0mg
Sodium: 11303.4mg
Potassium: 1810mg
Carbohydrates: 72.6g
Fiber: 12.1g
Sugar: 4.4g
Protein: 16.2g