Chapter 2 · The French Laundry Years
The Story
Ingredients
Serves 4
Method
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Season and sear the trout skin side down until crisp and nearly cooked through.
Warm the haricots verts with a little butter and season them well.
Brown the butter in the fish pan, then add the capers, croutons, parsley, and lemon segments.
Plate the trout with the beans and spoon the hot butter and garnish over the top.
Jason's Notes
A caper-butter finish turns a simple trout fillet into a full bistro plate. The beans stay clean and the sauce brings the salt, acid, and crunch.
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