Turbot, Celeriac, Almonds | Gaetano Trovato

Ingredients for 4 people

For the turbot

• 45 g of turbot per diner
• 15 g fish stock per diner
   

Procedure

Place 15 g of extra-virgin olive oil in a hot nonstick pan and lay the portion of turbot in it. Cook it 80% on one side and 20% on the other.
This cooking enhances the raw material and preserves the juices inside. Once cooked, lay the turbot on the plate and lacquer it with the fish base.
 

For the almond milk

• 1 L water
• 100 g peeled white almonds
• 10gr bitter almonds
   

Procedure

Blend everything in the Bimby at speed 10 for 2 minutes. Strain through a fine-mesh strainer. Keep chilled for future preparations.
 

For the celeriac

• celeriac to taste
• 100 ml almond milk
• 20 g butter
• thyme to taste
   

Procedure

Clean and wash the celeriac. Slice it 2cm thick and with the help of a 2cm diameter ring. Cup 2 portions per diner.
Having obtained 8 discs place them in a vacuum bag with 100g almond milk, 20g butter and a sprig of thyme. Cook at 92°C, Steam for 6 minutes.
Cool in water and ice.
 

For the celeriac cream

• 200 g celeriac scraps
• 2 shallots
• 100 ml milk
• 100 ml water
• 100 ml cream
• 20 g thyme
• 50 g butter
   

Procedure

Finely chop the shallot, add it to the butter and thyme, and proceed with cooking. Stew it gently and add the celeriac scraps.
Once wilted, add the three liquids and proceed with cooking (30 minutes). Blend everything until smooth and homogeneous.
 

For the sanded almonds

• 187 g sugar
• 82 g water
• 250 g almonds
   

Procedure

Bring the water-sugar mixture to 121°C with the help of a thermometer. Once the mixture has reached temperature, add 250 g of previously roasted almonds.
To achieve perfect caramelization, proceed by whisking carefully and continuously until the almonds crystallize.
 

For the almond milk foam

• 500 g almond milk
• 2 g soy lecithin
   

Procedure

Combine the milk with the lecithin. Then, using a blender, oxygenate the liquid.
 

Dish composition

Once all the steps and cooking are completed, plate as in the photo.

Photo by Lido Vannucchi