2  small         sea bass, -- cleaned, gutted and scaled
                        Salt and pepper
     1/4  cup           olive oil
     1/2  cup           each julienned carrot,
                        parsnips and celery root
     1/4  cup           walnuts, -- toasted and roughly chopped
       3  tablespoons   chervil leaves, -- plus extra sprigs for garnish
       2  tablespoons   champagne vinegar
       1  teaspoon      walnut oil
Light grill or pre-heat broiler. Cut a long slit in flesh of sea bass on
either side of fish. Season each
slit with salt, pepper and 1 tablespoon oil. In a bowl toss together
julienned vegetables, walnuts,
chervil leaves, vinegar and walnut oil; season to taste. Grill fish for 5
minutes, moving them around a
few times to keep from sticking. Fillet fish: Starting at top, insert your
knife at top fin. Meat should
separate easily from bones as you work your way down the fish. Mound
generous portion of slaw
on 2 dinner plates and set 2 fillets on top of each; garnish with chervil
sprigs.