Faustina's Seared Ocean Trout With Almond Puree

By

Chef-Owner Scott Conant (Serves 5)

Ingredients for Almond
puree:

• 1 lb celery root
• 2 cup sliced blanched almonds
• 1 1/2
  ounces of caramelized shallots
• 2 sprig
  thyme
• 4 cups
  white chicken stock
• 1 pinch
  chili flakes
• ½ cup
  olive oil
• salt

 

Method:Peel and cut the celery root
into 1” cubes, toast the almonds in a 300° oven until lightly golden brown,
approx 6-8 min. Combine the celery root, almonds, shallots, stock, thyme and
chili flake in a medium size saucepan, bring to a simmer and cook until the
celery root is tender. About 20 min. Place this mixture in a high speed vita
prep and puree until smooth, slowly add the olive oil until combined. Strain
and reserve until needed.

For the fish:

• 2 ½ lb Ocean trout (1 filet)
• ½ cup salt
• ½ cup sugar
• Zest of 4 lemons
• 1tbs fennel seed

 

Method:Combine salt, sugar, fennel seed
and lemon zest. Cover the meat side of the fish filet and let marinate for 2
hours. Wash salt mixture off with cold running water and pat dry with a clean
towel. Portion into 5 6-7 ounce pieces.

Ingredeints for Vegetables
& garnish:

• 3pc green almond
• ½ cup champagne vinegar
• ½ cup water
• 2 tbs salt
• 2tbs sugar
• 1 tbs coriander seeds
• ½  cup French green lentils
• ¼ cup toasted almonds
• 5 pc organic carrot (with stem still
  on)
• 2 ½ ounce smoked trout roe
• Micro greens
• Olive oil

 

Method:
Combine the sugar, salt, coriander seeds, water, & vinegar, bring to a
boil. Slice the green almonds on a japanese mandolin 1mm thick. Add them to the
boiling liquid, turn off heat and let stand 12 hours. Clean & rinse the
carrots thoroughly, toss them in sea salt & olive oil and bake in a 250 °
oven for approx 25 minutes until tender. Place the lentils in a medium size
saucepan, cover with cold water, season with salt and bring to a simmer. Cook
until tender, 30-35 minutes. Strain and let cool.

 

Plating: Sear
the Trout skin side down in a hot saute pan. Wait until skin is crispy, this
will take 3-4 min, turn fish over with the heat off and let stand for 2 min.
Combine the toasted almonds, lentils, carrots in a medium saute pan and heat
until warmed. Season and finis with chopped chives. Place a spoon full (2oz) of
the almond puree on a plate, top with lentil mixture and seared trout. Garnish
with 3 pc of the pickled green almond and ½ oz of trout roe per plate. Garnish
with micro greens and a drizzle of olive oil.

 

Faustina

Address: 25 Cooper Square

Phone:
(212)475-3400