Try this Rouget on Celery Root Salad with Walnuts And Olives recipe, or contribute your own.
Suggest a better descriptionPreheat 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 sautJ pan and cook the fish until golden flip and cook the other side. Yield: serves 4 Recipe by: CHEF DU JOURSHOW #DJ9384 - ELLEN GREAVES
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Serving Size: 1 Serving (172g) | ||
Recipe Makes: 1 servings | ||
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Calories: 729 | ||
Calories from Fat: 697 (96%) | ||
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Amt Per Serving | % DV | |
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Total Fat 77.5g | 103 % | |
Saturated Fat 9.1g | 45 % | |
Monounsaturated Fat 34.6g | ||
Polyunsanturated Fat 31g | ||
Cholesterol 0mg | 0 % | |
Sodium 7133.5mg | 246 % | |
Potassium 253.2mg | 7 % | |
Total Carbohydrate 7.8g | 2 % | |
Dietary Fiber 3.8g | 15 % | |
Sugars, other 4g | ||
Protein 8.6g | 12 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 729
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