Trout with Haricots Verts and Almonds

Name: Trout with Haricots Verts and Almonds
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 177 milliliters sliced blanched (skinned) almonds, lightly toasted; 4 servings Canola oil; 227 grams haricots verts, stem ends removed; 4 servings Kosher salt and freshly ground white pepper; 2 teaspoons fresh lemon juice; 2 teaspoons minced Italian parsley; 1 kilograms boned whole rainbow trout; 142 grams 10 tablespoons unsalted butter

Trout with Haricots Verts and Almonds might be just the main course you are searching for. This gluten free, fodmap friendly, and pescatarian recipe serves 4. One portion of this dish contains about 64g of protein, 65g of fat, and a total of 872 calories. From preparation to the plate, this recipe takes roughly 45 minutes. If you have kosher salt and pepper, canolan oil, haricots verts, and a few other ingredients on hand, you can make it. To use up the blanched almonds you could follow this main course with the Pinecone Cakes as a dessert. 1 person found this recipe to be delicious and satisfying.

Instructions

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.

Ingredients you will need

Fish

Equipment you will use

Kitchen Scissors

Remove the tail by cutting across the fish about an inch from the bottom of the tail. Set aside.

Ingredients you will need

Fish

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.

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Haricots Verts

Water

Ice

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Pot

Drain the beans and transfer to the ice bath to chill quickly, then drain again and dry on paper towels.

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Beans

Ice

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Paper Towels

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.

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Salt And Pepper

Canola Oil

Fish

Equipment you will use

Frying Pan

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.

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Fish

Meanwhile, put the beans in a sauté pan, add 2 tablespoons of the butter and 1/3 cup water, and place over medium heat.

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Butter

Beans

Water

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Frying Pan

Heat, stirring occasionally, until the water has evaporated and the beans are hot and glazed with butter. Season to taste with salt and pepper.

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Salt And Pepper

Butter

Beans

Water

Remove the pan from the heat and keep warm.

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Frying Pan

When the fish are done, cut off the heads and discard, if desired, and place the fish on serving plates.

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Fish

Drain the oil from one of the pans and return the pan to the heat.

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Cooking Oil

Equipment you will use

Frying Pan

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.

Ingredients you will need

Lemon Juice