Pan Seared Trout Haricots Verts, Marcona Almonds, And Sauce Meuniere Recipe
Make Pan Seared Trout Haricots Verts, Marcona Almonds, And Sauce Meuniere Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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For the Trout
For the Haricots Verts
For the Sauce Meuniere
For Garnish
Method
Preparing the Trout
- 1
Season the Trout
Pat the trout fillets dry with paper towels. Season both sides of each fillet with salt and black pepper.
- 2
Sear the Trout
In a large skillet, heat olive oil over medium-high heat. Once hot, add the trout fillets, skin-side down, and cook for about 4-5 minutes until the skin is crispy. Carefully flip the fillets and add 2 tablespoons of butter to the pan, cooking for an additional 3-4 minutes or until the trout is cooked through.
Cooking the Haricots Verts
- 3
Blanch the Haricots Verts
Bring a pot of salted water to a boil. Add the haricots verts and blanch for 2-3 minutes until tender but still crisp. Drain and immediately transfer them to an ice bath to stop the cooking.
- 4
Sauté the Haricots Verts
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the blanched haricots verts and sauté for 2-3 minutes until warmed through. Season with salt to taste.
Making the Sauce Meuniere
- 5
Prepare the Sauce
In a small saucepan, melt the 6 tablespoons of unsalted butter over medium heat. Continue to cook until the butter becomes golden brown and has a nutty aroma, about 3-5 minutes. Remove from heat.
- 6
Plating the Dish
- 7
Serve the Trout
On a serving plate, place a portion of the sautéed haricots verts, top with a trout fillet, and drizzle the sauce meuniere over the top. Garnish with toasted Marcona almonds.
