Grilled Fish with Winter Root Slaw
| Yield: | 1 Servings |
| Categories: |
| 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 |
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