Trout almondine with glazed green beans

Use a rainbow trout of around 12-14 inches. Wipe it down, cut along the spine from the belly side to the tail on both sides of the rib cage, cut the backbone out with shears, remove the rib bones down to the belly and pin bone the rest of the fillet.

Bring a pan of water to a boil and salt it; blanch the green beans until tender, with bite but no crunch, then strain and plunge into an ice bath.

Heat a large saute pan on medium-high with a good splash of oil and a little knob of butter; season the flesh side of the trout with salt and white pepper.

Lay the trout skin side down and shake the pan so it does not stick, then put it in a 450F oven for 3 to 4 minutes.

Meanwhile glaze the green beans in a small pan on medium-high with a little water, butter, salt and black pepper, reducing until the water and butter form a glaze that coats them.

Move the trout pan from the oven to a hot stove, add a few knobs of butter and cook the sliced almonds in the sizzling butter until slightly gold.

Add fresh chopped parsley and a squeeze of lemon.

Plate the trout, lay the glazed beans in a row down the middle with some of their butter glaze, and top with a few good spoonfuls of the brown butter almond pan sauce.