Chapter 2 · The French Laundry Years
The Story
Ingredients
Serves 4
Method
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Season the trout on both sides. Sear skin side down in a lightly oiled skillet until the skin is crisp and the fish is nearly cooked through.
Warm the haricots verts with a splash of water and a little butter until glazed.
Remove the fish and keep warm. In the same pan, brown the remaining butter.
Add the almonds, parsley, and lemon juice and spoon the brown butter over the trout and beans.
Jason's Notes
This is classic fish cookery. Crisp skin, green beans with life in them, and brown butter with almonds is a combination that never needed improving.
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