Fresh trout had become a favorite mine. It always reminds me of my time living in Aspen fishing during a lazy day at the river. Now I get it from North Carolina.
Yield: 4 servings
4 oz yellow wax beans, stem removed
4 oz green beans, stem removed
freshly ground black pepper
4 each 10 oz boned whole rainbow trout, skin on
*ask your butcher to “pan-dress” the trout (removing the head, dorsal fin, gill plate, leaving the tail)
1 pint cherry tomatoes, peeled
3 tbsp evo
2 tbsp shallots, minced
1 tbsp red wine vinegar
3/4 cup almonds, sliced and lightly toasted
BEANS-Bring a large pot of water to a boil and generously season with salt (should taste like the dead sea). Prepare an ice bath. Add the beans one type at a time to the boiling water for 2 to 6 minutes until tender. (remember you will reheat in a sauté pan; better to under cook). Remove beans and add to ice water to chill quickly then drain again and dry on paper towel.
Heat a sauté pan with 2 tbsp evo over medium high heat, just to warm. Season with salt and pepper.
VINAIGRETTE–Cut half of cherry tomatoes in half. Heat 1 tablespoon oil in a medium saucepan over medium heat. Add shallot and cook, stirring often, until softened, about 4 minutes. Add halved and whole tomatoes and cook, stirring occasionally, until beginning to release juices, 4–6 minutes. Add 1 tbsp vinegar and remaining 2 tbsp evo; season with salt and pepper.
TROUT–Season trout on both sides with salt and pepper. Heat large sauté pans, 2 if you have them. ( the fish are large when opened) over medium high heat.)
Coat pan with a light film of oil. Add the trout skin side down first and sauté for 5 minutes on one side only. You will be topping the trout with hot ingredients that complete the cooking process.
To serve place a trout in the center of each warm plate skin side down. Top each fish down the center with 1/4 of the beans. Spoon the warm vinaigrette over the beans and edges of the plate. Garnish with toasted almonds.