Trout Recipe From Orsay

Trout Recipe From Orsay
April 18, 2009 00:23 AM

TROUT RECIPE FROM ORSAY

2 Ea     Whole trout, cleaned
8 Oz     French green beans, blanched quickly in heavily salted water
1 Ea     Shallot, thinly sliced
2 tsp     Garlic, chopped
3 Oz    Unsalted butter
1 Ea      Fresh lemon, zested and juiced
1/4 Cup Spanish Marcona almonds, coarsely chopped

    Kosher salt
    Black pepper, ground
    Butter for basting

Heat a large saute pan (or two, if necessary) over high heat and add a little canola oil.

Season the trouts lightly with salt and pepper and carefully slide them into the pan, skin side down. Add a generous amount of butter to the pan and, as it melts, quickly baste the top side of the trouts. When just barely cooked through, carefully slide them out onto a plate, cover, and keep warm.

Wipe out your pan, return to high heat, and add the butter. Once foaming subsides and the butter begins to brown, quickly add the shallots and garlic, season with a little salt and pepper, and saute briefly. Add the blanched French beans and Marcona almonds and toss to coat. Finish the sauce with a squeeze or two of lemon juice and adjust your seasoning

p. 1/1

- Shrimp Scampi
- Goat Cheese Tartlet