Trout with Haricots Verts and Almonds

Trout with Haricots Verts and Almonds
Photo by Deborah Jones


  • Kosher salt
  • 2 teaspoons fresh lemon juice
  • 4 10-ounce boned whole rainbow trout
  • freshly ground white pepper
  • 10 tablespoons unsalted butter
  • 2 teaspoons Italian parsley
  • ¾ cup sliced blanched (skinned) almonds
  • + 2 more ingredients
    • Canola oil
    • 8 ounces haricots verts

With scissors, cut away the dorsal fin along the back of each fish. Hold each pectoral fin (the one closest to the head) and cut away and discard the gill plate and pectoral fin. Turn the fish on its back and open it up. Starting at the head, cut away the belly flap on each side, along with the p...

View full recipe at Epicurious


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