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.
How To make Grilled Fish with Winter Root Slaw's Videos
Polish fish and root vegetables | Video recipe
Watch this video to see how to make this traditional Polish dish and find the full recipe on Allrecipes.co.uk:
This layered dish consists of your favourite white fish and lots of winter veg. You can use almost any white fish here, such as cod, haddock, hake or even tilapia. A Christmas Eve favourite in Poland, it's delicious enough to enjoy any time!
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