Truite aux Amandes, Paradou, NY
Located in the Meatpacking District, Paradou offers French Provencal cuisine created and inspired by Chef Kfir Ben-Ari. His signature Confitures paired with French cheeses and his Carte des Foie Gras (secretly prepared) are just few examples of his creativity. After being at Paradou for just a few months Kfir's culinary feats elevated the restaurant to one of the best examples of modern, yet traditionally influenced, French-Provencal cuisine in New York City.
Paradou is the brainchild of Vadim Ponorovsky, who began renting the small space in 2001, long before the Meatpacking District became a trendy destination. He transformed it into an approachable, intoxicating garden oasis that he appropriately named Paradou – ‘paradise’.
You will certainly feel transported whiling away the hours in Paradou's airy and bright dining room or in their sprawling year-round garden, chatting around tables of wooden wine crates, sampling wines from an all-French wine list, and dining on food that would feel right at home in a small village in Provence.
About the chef: for Chef Kfir Ben-Ari, life is a box full of many exciting things, not just chocolates. Growing up in Israel, Kfir watched his grandmother prepare everything from strawberry and apricot jams to chopped liver, and was inspred by his whole family.
After completing three years of military service, Kfir decided that it was time for the trip he’d been dreaming of - a year traveling in South America. During his travels, his passion for food and the culinary world increased until he knew he had to be a chef, and embarked on another great adventure to Lyon, France, the culinary capital of the world.
After completing the two-year program at Paul Bocuse with honors, Chef Kfir moved to New York City where his dream of becoming an executive chef before his thirtieth birthday would be fulfilled – at Paradou. His cuisine embodies French techniques, accented by global flavors, and influenced by exotic products from all over the world. “There is something tasty in every single corner of this world, and my kitchen wants to have it all”.
8 Little West 12th St
New York, NY 10014
212 463 8345
Truite aux Amandes is served at Paradou for $25.
This recipe makes 4 restaurant servings.
Truite aux Amandes Ingredients:
4 whole deboned trout
4 stems of thyme, leaves only, chopped.
2 cloves of garlic, minced
1 zest from 1 lemon
1 cup of lightly toasted sliced blanched almonds
salt and pepper.
Ingredients for the Sauce:
1 pint of fresh squeezed orange juice, filtered
1/2 pound of unsalted butter
1 star anise
Steal This Recipe® Step by Step Instructions:
First prepare the sauce: pour the orange juice in a small sauce pan, add the star anise and reduce it until you have a couple of ounces left.
The juice should get darker and become thick. Let chill for 10-15 minutes, before whisking the butter, a teaspoon at a time, over medium heat.
Once the sauce is ready, turn off the flame, and keep in the pan, on the stove.
Preheat the oven to 450 degrees F.
Take the fish and removing the scales (if any), remove the head.
Slice off approximately 1/4 inch from both the top and bottom side of both of the fillets, removing the tiny fins.
Season with salt and pepper, chopped thyme leaves, minced garlic, lemon zest, and the toasted almonds.
Roll the left fillet, in towards the tail. Wrap the left fillet with the other fillet, again, towards the tail. Pour some olive oil and bake for 8-9 minutes.
Steal This Recipe® Step by Step Instructions for Plating:
Pour the sauce in the center of your plate and place the fish at the middle.
As a side dish you could sauté some greens to make this a wonderful spring or summer dish, or just serve with your favorite rice. Place the fish on top of the side and enjoy!
The following nutritional analysis is based on a 6 oz. at-home serving.
|Nutrient Name||Nutrient Value||Unit||Daily Value %|
|Calories from Fat||320|