Ingredients
- 2 sea bass
- 60 ml olive oil
- 50 gr carrot (julienned)
- 30 ml champagne vinegar
- 30 gr walnuts
- 5 ml walnut oil
- 3 gr chervil leaves
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 -20ºC illets on top of each; garnish with chervil sprigs.
