- Peel the sunchokes and place them in cold water so they do not oxidize.
- Place sunchokes and celery root in a saucepot with just enough water to cover them. Add 2 teaspoons salt and butter. Bring to a boil and then simmer until tender. Drain the liquid and reserve the celery root and sunchokes.
- Puree the vegetables until smooth, adding a little water to the blender as needed to get a creamy consistency. With the blender running, drizzle ¼ cup of olive oil into the vegetables. Strain the sauce through a fine-mesh sieve. Reserve for later use.
- Gently tear the mushrooms vertically into smaller pieces—if they are small, leave them whole.
- Using a small ring cutter, cut eight different sized circles out of the pastry dough. Place the circles on a lined baking sheet. Brush the tops with melted butter and bake in a 375-degree oven until golden brown.
- To cook the trout, heat a cast iron skillet to medium heat. Add 2 tablespoons of grapeseed oil to the pan and add the trout skin side down (cooking from the bottom up, never turning the fish over). As the fish starts to cook, it will become less pink. Serve trout with a little bit of pink on the flesh side still visible.
- In a sauté pan, heat 1 tablespoon of grapeseed oil on medium heat. Add parsnips first and sauté for 2 minutes. You want a little bit of color but no black spots. Next add onions and sauté until tender. Finally add mushrooms and cook so they are caramelized nicely and have a little crispness to them. Season with salt and pepper to taste.
- Heat celery root sunchoke purée. Place 3 ounces in the middle of a serving bowl and spread to an even circle. Arrange vegetables in three clusters. Remove fish from pan and place atop one of the clusters of vegetables. Take one bigger-sized puff pastry and one smaller one (for aesthetics) and place them atop the other two clusters of vegetables. Drizzle the dish with olive oil and sea salt to finish.