Mt Lassen Trout Recipe
Haricots Verts, New Potatoes, Almonds, Brown Butter
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Vegetables
Nuts
Condiments
Method
Preparation
- 1
- 2
Blanch the Haricots Verts
In a separate pot, bring water to a boil. Add the haricots verts and cook for about 3-4 minutes until bright green and tender-crisp. Drain and immediately transfer to an ice bath to stop the cooking process. Once cooled, drain again and set aside.
- 3
Prepare the Brown Butter
In a small saucepan, melt the butter over medium heat. Continue to cook until it turns golden brown and has a nutty aroma, about 5-7 minutes. Be careful not to burn it. Remove from heat and set aside.
- 4
Toast the Almonds
In a dry skillet over medium heat, toast the sliced almonds until golden and fragrant, about 3-5 minutes. Stir frequently to avoid burning them. Remove from heat and set aside.
Assembly
- 5
Combine Ingredients
In a large bowl, combine the drained new potatoes and blanched haricots verts. Drizzle with brown butter and toss to coat evenly.
- 6
Serve
Transfer the mixture to a serving dish and sprinkle the toasted almonds on top. Serve warm.