Trout with Haricots Verts and Almonds

Trout with Haricots Verts and Almonds
Photo by Deborah Jones


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

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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