Skip to main content
Cherry & DennisHELPER HABITAT
Language
Enquire now

Cherry & Dennis

What are you looking for?

Search all site content by keyword.

Cherry & Dennis Helper Habitat

Trout Almondine with Green Beans

杏仁牛油煎鱒魚配四季豆

Trout Almondine with Green Beans: Crisp-skinned trout, tender-crisp green beans and lemony browned almond butter make a complete four-plate meal in thirty minutes.
Total time
30 min
Difficulty
Medium
Servings
4 servings

Recipe overview

Crisp-skinned trout, tender-crisp green beans and lemony browned almond butter make a complete four-plate meal in thirty minutes.

01

Ingredients

Main ingredients

  • 600 g trout fillets
  • 300 g green beans
  • 60 g sliced almonds
  • 60 g butter
  • 1 piece lemon
  • 3 tbsp plain flour
  • 1 tsp salt
  • 1 tsp Black pepper
Trout Almondine with Green Beans: 600 g trout fillets, 300 g green beans, 60 g sliced almonds, 60 g butter, 1 piece lemon, 3 tbsp plain flour, 1 tsp salt, 1 tsp Black pepper

02

Tools

  • knife
  • cutting board
  • kitchen paper
  • shallow dish
  • pot
  • colander
  • frying pan
  • spatula
  • tongs
  • food thermometer
  • serving plate
  • timer
Trout Almondine with Green Beans: knife, cutting board, kitchen paper, shallow dish, pot, colander, frying pan, spatula, tongs, food thermometer, serving plate, timer

03

Steps

Trim the green beans: Trim both ends from all 300 g green beans and keep the beans whole so they blanch evenly.

Step 1

Trim the green beans

Trim both ends from all 300 g green beans and keep the beans whole so they blanch evenly.

Dry the trout and remove bones: Pat all 600 g trout fillets dry, divide into 4 equal portions if needed, and remove every pin bone with clean tweezers.

Step 2

Dry the trout and remove bones

Pat all 600 g trout fillets dry, divide into 4 equal portions if needed, and remove every pin bone with clean tweezers.

Season and flour the trout: Mix 3 tablespoons plain flour with 1 teaspoon salt and 1 teaspoon black pepper; dust only the flesh side lightly and shake off excess.

Step 3

Season and flour the trout

Mix 3 tablespoons plain flour with 1 teaspoon salt and 1 teaspoon black pepper; dust only the flesh side lightly and shake off excess.

Blanch the beans until tender-crisp: Drop all 300 g beans into boiling water and cook for 3 minutes until bright green and tender-crisp.

Step 4

Blanch the beans until tender-crisp

Drop all 300 g beans into boiling water and cook for 3 minutes until bright green and tender-crisp.

Drain and keep the beans warm: Drain the beans thoroughly in a colander, then cover them loosely in a warm serving bowl without adding water.

Step 5

Drain and keep the beans warm

Drain the beans thoroughly in a colander, then cover them loosely in a warm serving bowl without adding water.

Melt half the butter: Melt 30 g butter in a wide frying pan over medium heat until it foams gently but remains pale.

Step 6

Melt half the butter

Melt 30 g butter in a wide frying pan over medium heat until it foams gently but remains pale.

Fry the trout skin-side down: Lay the trout skin-side down in one layer and cook over medium-high heat for 4 minutes, pressing gently for the first 20 seconds, until the skin is crisp.

Step 7

Fry the trout skin-side down

Lay the trout skin-side down in one layer and cook over medium-high heat for 4 minutes, pressing gently for the first 20 seconds, until the skin is crisp.

Turn and cook the trout through: Turn each fillet and cook the flesh side over medium heat for 2 minutes until opaque at the centre and 63°C, without drying the edges.

Step 8

Turn and cook the trout through

Turn each fillet and cook the flesh side over medium heat for 2 minutes until opaque at the centre and 63°C, without drying the edges.

Move the trout to warm plates: Place one cooked trout portion skin-side up on each of 4 warm plates so the crisp skin does not steam against the plate.

Step 9

Move the trout to warm plates

Place one cooked trout portion skin-side up on each of 4 warm plates so the crisp skin does not steam against the plate.

Brown the almonds in remaining butter: Add the remaining 30 g butter and all 60 g sliced almonds to the pan; cook over medium heat for 3 minutes, stirring, until nutty and golden.

Step 10

Brown the almonds in remaining butter

Add the remaining 30 g butter and all 60 g sliced almonds to the pan; cook over medium heat for 3 minutes, stirring, until nutty and golden.

Add the lemon juice off the heat: Turn off the heat, juice the whole lemon into the almond butter, and swirl until the foaming subsides into a glossy sauce.

Step 11

Add the lemon juice off the heat

Turn off the heat, juice the whole lemon into the almond butter, and swirl until the foaming subsides into a glossy sauce.

Serve with almond butter and beans: Spoon equal almond butter over the 4 trout portions and divide all warm green beans among the plates; serve immediately.

Step 12

Serve with almond butter and beans

Spoon equal almond butter over the 4 trout portions and divide all warm green beans among the plates; serve immediately.

Common mistakes

  1. Wet trout skin steams instead of crisping.
  2. Almonds left unattended turn bitter before the butter sauce is ready.

Tips

Press the trout only for the first twenty seconds to keep the skin flat.

Add lemon after switching off the heat to keep the butter glossy.

Related recipes

Related collections