Recipe courtesy of Ellen Greaves

Rouget on Celery Root Salad with Walnuts and Olives

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  • Level: Easy
  • Total: 1 hr 10 min
  • Prep: 10 min
  • Cook: 1 hr
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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


  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. 
  2. Yield: 4 servings.