Rouget on Celery Root Salad with Walnuts and Olives

Name: Rouget on Celery Root Salad with Walnuts and Olives
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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.

272

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 celery root, about 1 pound, 2 ounces walnuts, 2 ounces good black olives pitted, 1 tablespoon sherry wine vinegar, and more.

Yes, Rouget on Celery Root Salad with Walnuts and Olives falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!