Name: Trout with Haricots Verts and Almonds
Yield: Makes 4 servings
Ingredients: Four 10-ounce boned whole rainbow trout; 8 ounces haricots verts, stem ends removed; Kosher salt and freshly ground white pepper; Canola oil; 10 tablespoons (5 ounces) unsalted butter; 3/4 cup sliced blanched (skinned) almonds, lightly toasted; 2 teaspoons minced Italian parsley; 2 teaspoons fresh lemon juice

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Trout with Haricots Verts and AlmondsDeborah Jones

Truite aux Haricots Verts et Amandes

Fresh sweet trout with lemony brown butter and crunchy almonds has become one of my favorite Bouchon dishes. We cook and serve trout with the skin and head on, though the head can be removed after cooking. When I see trout on menus, it brings to mind mountain rivers and fresh air; indeed, in inland France trout was traditionally served only in bistros that had access to freshwater fish, in rivers coming down off the Alps. Most of the trout you find, and the trout we use, is farm raised.

Recipe notes

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