Rouget on Celery Root Salad with Walnuts and Olives

• 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.
2. Cut the celery root into very fine slices then the slices into fine julienne strips.
3. 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.
4. Cut the black olives into slivers.
5. Mix the celery root, walnuts, black olives, sherry vinegar, olive oil, 2 tablespoons salt, freshly ground pepper together.
6. Let sit for 30 minutes for the flavors to marry.
7. Season the rouget fillets with salt and pepper then dredge in the flour.
8. Heat 3 tablespoons clarified butter in a saute pan and cook the fish until golden flip and cook the other side.
9. Yield: 4 servings.

celery root, walnuts, black olives, sherry wine vinegar, extra virgin olive oil, kosher salt, freshly ground pepper, skin, flour, butter, salt

Taken from www.foodnetwork.com/recipes/rouget-on-celery-root-salad-with-walnuts-and-olives-recipe.html (may not work)