Rouget on Celery Root Salad with Walnuts and Olives |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 1 |
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Ingredients:
1 celery root, about 1 pound |
2 ounces walnuts |
2 ounces good black olives pitted |
1 tablespoon sherry wine vinegar |
3 tablespoons extra virgin olive oil |
2 tablespoons kosher salt |
freshly ground pepper |
4 rouget about 12 oz each, scaled and filleted, score the skin |
flour for dredging the fish |
3 tablespoons clarified butter to cook the rouget |
salt and pepper |
Directions:
1. Pre-heat 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 saute pan and cook the fish until golden flip and cook the other side. Yield: 4 servings.
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