Recipe courtesy of Ellen Greaves
Show: Chef Du Jour
Episode: Ellen Greaves
Save Recipe Print
Total:
1 hr 10 min
Prep:
10 min
Cook:
1 hr
Level:
Easy

Ingredients

Directions

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.

Step Inside the Fantasy Kitchen

Take tour of Food Network Fantasy Kitchen with designer Shea McGee.

IDEAS YOU'LL LOVE

Apple and Celery Slaw

Recipe courtesy of Ree Drummond

Beef Stew with Root Vegetables

Recipe courtesy of Ree Drummond

Oven-Roasted Root Vegetables

Recipe courtesy of Food Network Kitchen

Tuna Salad

Recipe courtesy of Food Network Kitchen

Quinoa Salad

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Greek Salad

Recipe courtesy of Ina Garten

Cobb Salad

Recipe courtesy of Ellie Krieger

Browse Reviews By Keyword

          Latest Stories