Trout with Almonds & Green Beans

📝 Ingredients

• 2 skin-on trout fillets (about 150 g each)
• 20 g plain flour
• 400 g waxy potatoes
• 300 g fresh green beans
• 20 g unsalted butter (5 g for cooking, 15 g for the brown butter)
• 4 tsp olive oil (3 for the potatoes, 1 for the trout)
• 25 g flaked almonds
• ½ lemon (juice)
• 10 g fresh parsley
• Salt, black pepper

🍴 Utensils

• 2 saucepans
• Colander
• Large frying pan
• Non-stick frying pan
• Flat spatula

📖 Steps

1. Peel the potatoes, cut into 2 cm cubes and put them in a pan of cold salted water. Bring to the boil and cook for 6 minutes: they should be only just tender. Drain and leave to steam-dry for 5 minutes.
2. Meanwhile, top and tail the green beans. Drop them into a large pan of well-salted boiling water and cook uncovered for 6 to 8 minutes, until tender but still with a little bite. Drain and run under very cold water to keep them green.
3. Heat 3 tsp olive oil in a large frying pan over a medium-high heat. Add the potatoes in a single layer and sauté for 12 to 15 minutes, turning them every 3 minutes, until golden on all sides. Season with salt and keep warm.
4. Pat the trout fillets dry with kitchen paper, season the flesh side with salt and pepper, then lightly dust both sides with flour, tapping off the excess. Make 2 or 3 shallow cuts in the skin to stop the fillets curling up.
5. Heat 1 tsp olive oil and 5 g butter in a non-stick frying pan over a medium-high heat. When the butter foams, lay the fillets in skin-side down, pressing them with the spatula for 10 seconds, then cook for 3 to 4 minutes without touching: the skin should be crisp and the flesh opaque two-thirds of the way up.
6. Turn the fillets over and cook for another 1 minute on the flesh side, then transfer to two warm plates. Quickly wipe out the pan with kitchen paper to remove any burnt flour, which would make the butter bitter.
7. Return the pan to a medium heat with the remaining 15 g of butter and the flaked almonds. Stir constantly for 2 to 3 minutes, until the butter turns nut-brown and the almonds are lightly golden. Off the heat, add the lemon juice (watch out for spitting) and the chopped parsley.
8. Reheat the green beans in their pan for 1 minute with a pinch of salt. Spoon the almond brown butter over the trout fillets and serve straight away with the green beans and sautéed potatoes.