Trout Recipe

Time40m

Serves4

with Haricots Verts and Marcona Almonds & sauce Meuniere

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Ingredients

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1
Prepare the Haricots Verts
Trim the ends of the Haricots Verts and rinse them under cold water. Set aside.
2
Toast Marcona Almonds
In a dry skillet over medium heat, toast the Marcona almonds until golden brown and fragrant. Stir frequently to avoid burning, about 5 minutes. Once done, remove from heat and set aside.

3
Cook Trout Fillets
In a large skillet, melt 50 grams of unsalted butter over medium heat. Season the trout fillets with salt and black pepper. Once the butter is hot and bubbling, add the trout fillets skin-side down and cook for about 4-5 minutes until the skin is crispy. Carefully flip the fillets and cook for an additional 3-4 minutes or until the fish is cooked through and flakes easily with a fork. Remove the fillets from the skillet and keep warm.

4
Prepare the Sauce
In the same skillet used for the trout, add the remaining 50 grams of unsalted butter. Allow it to melt and cook until it begins to brown slightly, about 2-3 minutes. Stir in the fresh lemon juice and add salt, black pepper, and chopped parsley. Mix well and remove from heat.

5
Blanch Haricots Verts
In a separate pot of boiling salted water, add the trimmed Haricots Verts and blanch for about 3-4 minutes until bright green and tender-crisp. Drain and immediately plunge them into an ice bath to stop the cooking. Drain again and set aside.
6
Sauté Haricots Verts
In a skillet, add a splash of olive oil and the blanched Haricots Verts. Sauté for 2-3 minutes until heated through. Season with salt and black pepper to taste.

7
Plate the Dish
On each plate, place a portion of sautéed Haricots Verts, followed by a trout fillet. Drizzle the Sauce Meuniere over the trout and sprinkle with toasted Marcona almonds. Serve immediately.