• 1 ½ celery roots • 1 pint heavy cream • Salt and white pepper to taste
1. Place celery into a pot, and cover it with water. 2. Bring the water to a boil, and simmer on medium heat until almost all the water has evaporated. 3. Remove the cooked celery root, leaving the excess water in the pot, and place it into blender. 4. Add just enough cream to the blender to allow the cooked celery root to blend, and season with salt and white pepper. --------------------
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1 red onion ½ celery root 1 tablespoon parsley, roughly chopped 1 Granny Smith apple, shaved Juice of 1 lemon 1 head celery heart leaves, chopped Olive oil Salt and white pepper to taste
1. Shave the red onion, and cut the ½ celery root into matchstick-sized batons. 2. Add parsley, celery heart leaves and apple to the celery root and onion mixture, and coat with olive oil, lemon juice, salt and white pepper, and toss together.
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Canton Family Life | FEBRUARY 2017
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3 shallots, chopped 2 tablespoons olive oil ½ cup white wine 1 teaspoon fresh thyme leaves 2 oz. sherry vinegar 2 cups chicken stock 1 lb. butter, cut into cubes Salt and white pepper to taste
1. Add 2 tablespoons of chopped shallot to a sauce pan with 2 tablespoons of olive oil, and sweat over medium heat until translucent. 2. Add white wine, thyme leaves, sherry vinegar and chicken stock to the pan, and cook over low heat until reduced by half. 3. While the mixture reduces, place a ½ pound of the butter in a blender, and set other half aside. 4. Once the mixture reduces by half, turn on the blender, and slowly pour in the reduction. Add extra butter as needed to desired consistency. 5. Season with salt.
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4 trout filets, cleaned and butterflied 6-10 strips of bacon Olive oil Salt and white pepper to taste
1. Season the trout filets inside and out with salt and white pepper. 2. Lay bacon strips side by side to equal the length of the trout. Fold the butterflied filet together, and place on top of the bacon, rolling gently and placing cut ends down to hold together. 3. Add enough olive oil to coat the bottom of a 10” cast-iron pan, and place on high heat. 4. Once hot, set the trout in the pan with the cut ends of bacon down first. Reduce the heat to medium, and cook until bacon begins to brown (approx. 2-5 minutes). 5. Flip the trout, and cook for an additional 2 minutes. 6. Place the pan in a 400-degree oven, and cook until bacon is golden brown and trout is opaque (approx. 6-8 minutes). --------------------
1. 2. 3.
Place a large spoonful of puree on the plate. Set a trout filet gently on top of the puree. Spoon beurre blanc over the trout, and top with the salad mixture.