Whole trout with almonds & green beans

By: James Martin
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

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.
Meanwhile, blanch the green beans in a saucepan of simmering water for 3 minutes. Drain and set aside.
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.
Remove the skin from the trout, put them on a platter and pour over the green bean mixture.

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Whole trout with almonds & green beans

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