Whole trout with almonds & green beans

Whole trout with almonds & green beans

By
From
James Martin's French Adventure
Serves
2
Photographer
Peter Cassidy

I had to do this, if only to wind up the production team. We were in La Bresse at the time, a region famous for its chicken, visiting the chicken museum there. However, after seeing their formidable collection of egg cups and a lot of chicken, I noticed green beans growing in their garden and thought I’d do trout. Tenuous link, I know, but this is so simple and so delicious: brown butter with lean trout, crunchy almonds and fresh green beans.

Ingredients

Quantity Ingredient
2 whole trout, gutted and cleaned
1 tablespoon chopped chervil
1 tablespoon chopped chives
1 tablespoon chopped parsley
1 tablespoon chopped dill
150g green beans, trimmed
150g butter
1 lemon, juiced
50g flaked almonds, toasted
sea salt
freshly ground black pepper

Method

  1. Season the trout inside and out and place half the chopped herbs inside the cavities. Place the trout, side by side, on a trivet and place in a large saucepan or high-sided frying pan. Pour in enough water to cover the bottom of the pan to a depth of about 1cm, making sure the water’s not touching the fish. Cover the pan with a tight-fitting lid and steam over medium heat for 5 minutes.
  2. Meanwhile, blanch the green beans in a saucepan of simmering water for 3 minutes. Drain and set aside.
  3. Melt the butter in a small saucepan and cook over medium heat until nut-brown and foaming. Add the lemon juice, beans and almonds and cook for a minute, then sprinkle over the remaining herbs.
  4. Remove the skin from the trout, put them on a platter and pour over the green bean mixture.
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