| 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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