Ingredients
- 2 sm Sea bass, cleaned, gutted and scaled
- Salt
- pepper
- 1/4 c Olive oil
- 1/2 c Each julienned carrot, parsnips and celery root
- 1/4 c Walnuts, toasted and roughly chopped
- 3 tb Chervil leaves, plus extra sprigs for garnish
- 2 tb Champagne vinegar
- 1 ts Walnut oil
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