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- 8 ounces haricots verts, stem ends removed
- 4 medium-sized trout fillets
- Kosher salt and freshly ground white pepper
- Canola oil
- 4 tablespoons (1/2 stick) unsalted butter
- 3/4 cup sliced blanched (skinned) almonds, lightly toasted
- 2 teaspoons minced Italian flat-leaf parsley
- 2 teaspoons fresh lemon juice
- Bring a large pot of generously salted water to a boil. Prepare an ice bath. Blanch the haricots verts in the boiling water for 2 to 6 minutes, or until barely tender, with a slight bite still left to them. Drain the beans and transfer them to the ice bath to chill quickly, then drain them again and dry them on paper towels.
- Lightly sprinkle both sides of trout fillets with salt and pepper. Coat a large nonstick pan with a light film of canola oil. Add the trout, skin-side down, and sauté it for about 4 minutes on one side only. (The fish may still look undercooked at the top of the flesh, but the hot ingredients that will top them will complete the cooking.)
- Meanwhile, put the beans in a sauté pan, add 2 tablespoons of the butter and 1/3 cup water, and place over medium heat. Heat, stirring occasionally, until the water has evaporated and the beans are hot and glazed with butter. Season to taste with salt and pepper. Remove the pan from the heat and keep warm.
- Add the remaining butter and a pinch of salt to the pan you used for the trout. When the butter begins to brown, add the almonds, shaking the pan to brown them evenly. When they are a rich golden brown, add the parsley and lemon juice.
- Cover each trout fillet with 1/4 of the beans. Spoon the foaming butter and almonds over the haricots verts and around the edges of the plates.
