Grilled Fish With Winter Root Slaw

Course : Grilling
Serves: 2
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2 small sea bass -- cleaned, gutted and scaled
1 teaspoon salt and pepper
1/4 cup olive oil
1/2 cup carrot -- julienne
1/2 cup parsnips and celery root
1/4 cup walnuts -- toasted and roughly chopped
3 tablespoons chervil leaves -- plus extra sprigs for garnish
2 tablespoons champagne vinegar
1 teaspoon walnut oil

Preparation / Directions:

Light grill or pre-heat grill. 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 julienne 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.

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