Ingredients
- 1/2 cup plus 1 Tbsp. unsalted butter softened, div
- 1/4 cup ground almonds
- 1/4 cup panko breadcrumbs
- 1/2 Tbsp. kosher salt, plus more to taste
- 1/2 lb. French green beans, ends trimmed
- 2 shallots, thinly sliced
- Freshly ground black pepper to taste
- 2 “clear cut” rainbow trout* (4 fillets)
- Juice of 1/2 lemon -
Details
Servings 2
Preparation
Step 1
• Mix together ½ cup butter, ground almonds, panko breadcrumbs and ½ tablespoon salt until thoroughly combined. Set aside.
• Blanch the green beans in a pot of salted boiling water for 3 minutes. Drain and set aside.
• In a 10-inch pan, saute the shallots in the remaining butter until translucent. Add the green beans and saute 2 minutes, until warmed through. Season with salt and pepper and set aside.
• Gently season the fillets with salt and pepper. Using an offset spatula, spread 2½ tablespoons of the almond butter evenly on the flesh side of each fillet.
• Heat a 12-inch nonstick pan over medium heat. Place two fillets butter-side down and sear for 3 minutes.
• With a spatula, carefully flip the fillets and cook 2 more minutes, until almost cooked through. Repeat with the other fillets.
• Place two fillets on each plate and squeeze the lemon juice over them. Garnish with the cooked beans and serve.
- See more at: http://www.saucemagazine.com/recipe/1093#.dpufok
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