E-Book:

104

Printed Book:

104

Trout with Green Beans

Sprinkle trout generously with salt and pepper. Heat 1 tablespoon butter in a large frying pan over medium-high heat. When the butter is hot, but before it begins to brown, add trout, skin side down, to the pan. Cook for 2–3 minutes, until the skin starts to crisp. Flip the trout and continue cooking a few minutes more until the trout is almost cooked through. Transfer to a large plate or platter and keep warm. Add green beans to the hot pan and cook, tossing, until tender-crisp. Top trout with beans and keep warm. Add almonds to the pan and cook for 1 minute, until they start to brown. Scatter almonds over beans and trout. Add lemon juice, stock and remaining butter to the pan. Stir until the butter is melted and the sauce begins to boil and thickens slightly. Pour the sauce over the trout and beans. Sprinkle with additional salt and pepper, if desired, before serving.

Ingredients:

1)

rainbow trout fillets : 1 lb

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sea salt and black pepper, to taste :

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butter, divided : 2 tablespoon

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green beans, ends trimmed : 0.75 lb

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sliced almonds, or whole almonds, roughly chopped : 0.25 cup

6)

juice from lemon: 0.5

7)

chicken stock or white wine : 0.5 cup

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