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Faustina's Seared Ocean Trout With Almond Puree


Chef-Owner Scott Conant (Serves 5)

Ingredients for Almond

  • 1 lb celery root
  • 2 cup sliced blanched almonds
  • 1 1/2
    ounces of caramelized shallots
  • 2 sprig
  • 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
  • 2 ½ ounce smoked trout roe
  • Micro greens
  • Olive oil


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.



Address: 25 Cooper Square


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