Sunburst Trout with Celery Root

Benton’s Ham Hock Broth

5# Benton’s ham hocks

1 gallon of water

2 sweet onions, peeled and halved

4 springs of fresh thyme

Combine all ingredients and simmer very slowly for three hours

Strain, and cool. Remove the fat layer after it hardens,

Reserve Broth.

Celery root Puree and Sauté

2 # celery root

Peel and square off the celery root

Using a Japanese mandolin, slice the celery root square 1/8th of an inch thick, slice into a ¼ of an inch ribbons.

Take the remaining celery root trim, slice it thinly, pan roast, deglazing with vegetable both until tender. Puree and season to taste.

For the trout

Season and wrap 4 trout filets in paper towels.

Heat a heavy black steel pan until it is almost smoking, add enough grapeseed oil to thinly cover the pan.

Unwrap the trout, carefully sauté skin side down for two minutes, flip and cook an additional 1-2 minutes

Heat up the hock broth, gently simmer the celery root ribbons until tender, add 1 tablespoon of fresh butter and 2 tablespoons of chopped chive.

For the plate up

Place a small spoonful of the celery root puree in the bottom of a large bowl.

Spoon out the simmered celery root ribbons and place them on top of the puree.

Using a micro plane, grate over the celery root, fresh black truffle and clementine zest.

Top with seared trout, and fresh clementine segments. Fill the bowl halfway with hock broth ad serve.

Cassidee Dabney, Executive Chef of the Barn