Provided by Thomas Keller
Categories Fish Nut Sauté Low/No Sugar Dinner Almond Trout Green Bean Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- To pan-dress the trout:
- With scissors, cut away the dorsal fin along the back of each fish. Hold each pectoral fin (the one closest to the head) and cut away and discard the gill plate and pectoral fin. Turn the fish on its back and open it up. Starting at the head, cut away the belly flap on each side, along with the pelvic fin. Remove the tail by cutting across the fish about an inch from the bottom of the tail. Set aside.
- For the haricots verts:
- Bring a large pot of generously salted water to a boil. Prepare an ice bath. Blanch the haricots verts in the boiling water for 2 to 6 minutes, or until they are barely tender, with a slight bite still left to them. Drain the beans and transfer to the ice bath to chill quickly, then drain again and dry on paper towels.
- To complete:
- Lightly sprinkle both sides of each trout with salt and pepper. If you have them, heat two 12-inch nonstick pans (special oval pans work best for fish) over medium-high heat. If you have only one pan, cook two trout first, cover, and keep them in a warm place while you cook the final two. Coat each pan with a light film of canola oil. Add the trout skin side down and sauté for about 4 minutes on one side only. The fish may still look undercooked at the top of the flesh, but the hot ingredients that will top them will complete the cooking.
- Meanwhile, put the beans in a sauté pan, add 2 tablespoons of the butter and 1/3 cup water, and place over medium heat. Heat, stirring occasionally, until the water has evaporated and the beans are hot and glazed with butter. Season to taste with salt and pepper. Remove the pan from the heat and keep warm.
- When the fish are done, cut off the heads and discard, if desired, and place the fish on serving plates. Drain the oil from one of the pans and return the pan to the heat. Add the remaining 8 tablespoons butter and a pinch of salt to the hot pan. When the butter begins to brown, add the almonds, shaking the pan to brown them evenly. When they are a rich golden brown, add the parsley and lemon juice.
- Meanwhile, cover each trout with one-quarter of the beans.
- Spoon the foaming butter and almonds over the haricots verts and around the edges of the plates.
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Nz Malik
[email protected]This recipe is a bit too complicated for me. I'm looking for something simpler.
Deidra Bennett
[email protected]I had trouble finding haricots verts at my local grocery store. I ended up using green beans instead.
Amooti Rash
[email protected]This dish is a bit too bland for my taste. I think it needs more seasoning.
Nepharty Zulu
[email protected]I've been looking for a good trout recipe, and this one is perfect. Thanks for sharing!
Nasubuga Flavia
[email protected]I'm not a big fan of trout, but this recipe changed my mind. The fish was cooked perfectly, and the sauce was amazing.
Khurram Lala
[email protected]This trout recipe is a lifesaver. It's so easy to make and always turns out delicious.
Denkinh Taye
[email protected]I made this dish for a dinner party, and it was a huge success. Everyone loved it!
md poran islam
[email protected]5 stars! This dish is amazing.
Benjamin Consider
[email protected]This recipe is a keeper! I'll definitely be making it again.
sagor dewan
[email protected]I love the combination of flavors in this dish. The trout is delicate, the haricots verts are crisp, and the almonds add a nice crunch.
Hasan Sas
[email protected]This was my first time cooking trout, and I was really impressed. The recipe was easy to follow, and the dish turned out beautifully.
Kashif Lhan
[email protected]I've made this trout recipe several times, and it's always a hit. The fish is always moist and flavorful, and the sauce is light and refreshing.
Nacho Nacho
[email protected]This trout dish was a delight! The fish was cooked perfectly, and the combination of flavors from the haricots verts, almonds, and lemon was divine.