Grilled Trout with Celery Root Purée and Crispy Celery Garnish

Instructions

1. 1

   Begin by heating a pot of salted water and adding the cubed celery root and one chopped celery stalk. Boil for 15 minutes until the celery root is very tender, then drain well.

   Tip: Drain the vegetables thoroughly to prevent a watery purée.

2. 2

   Return the drained vegetables to the pot and add 2 tablespoons of butter, the minced garlic, and heavy cream. Blend with an immersion blender until smooth, then season with half the salt and pepper. Keep warm on low heat.

   Tip: For an extra silky texture, pass the purée through a fine-mesh sieve.

3. 3

   Pat the trout fillets dry with paper towels and season both sides with the remaining salt and pepper. Brush lightly with olive oil.

   Tip: Dry fish is essential for achieving crispy skin when grilling.

4. 4

   Heat a grill or grill pan to medium-high heat. Place trout skin-side down and grill for 5-6 minutes without moving, allowing the skin to crisp. Flip carefully and grill the flesh side for 3-4 minutes until just cooked through.

   Tip: The fish is done when it flakes easily with a fork and reaches 145°F internally.

5. 5

   While the fish cooks, finely dice the remaining 2 celery stalks into small pieces. Heat the remaining 2 tablespoons of butter in a small skillet over medium heat, add the diced celery, and sauté for 3-4 minutes until just tender and beginning to caramelize.

   Tip: This creates a delicate celery garnish that adds texture and freshness.

6. 6

   Toast the celery leaves in a dry pan over medium heat for 1-2 minutes, stirring frequently, until fragrant and slightly crispy. Set aside.

   Tip: Don't overtoast the leaves or they'll become bitter.

7. 7

   Make a quick lemon butter sauce by combining the remaining pan drippings with lemon juice, zest, and a pinch of salt and pepper.

   Tip: This sauce can be made while the fish is resting.

8. 8

   Spoon the celery root purée onto each plate, top with a grilled trout fillet, then scatter the sautéed diced celery and toasted celery leaves over the top. Drizzle with the lemon butter sauce and garnish with fresh thyme.

   Tip: Serve immediately while the fish is still warm and the purée is creamy.