Rouget on Celery Root Salad with Walnuts and Olives

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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