2 small sea bass, — cleaned, gutted and scaled
Salt and pepper 1/4 cup olive oil
1/2 cup each julienned carrot,
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
Light grill or pre-heat broiler. 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 julienned 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.