ROUGET ON CELERY ROOT SALAD WITH WALNUTS AND OLIVES

Rouget on Celery Root Salad with Walnuts and Olives image

Provided by Food Network

Time 1h10m

Number Of Ingredients 11

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

Steps:

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.