Haricot Vert and Red Potato Salad

Ingredients

• 1 whole rainbow trout (4 ounces), boned
• 8 ounces haricot vert, stem ends removed
• Kosher salt and freshly ground white pepper to taste
• Canola oil
• 10 tablespoons unsalted butter
• 1/3 cup water
• 3/4 cup raw almonds, skinned, sliced, blanched and lightly toasted
• 2 teaspoons Italian parsley, minced
• 2 teaspoons organic lemon juice, freshly squeezed

Directions

1. To pan-dress the trout, with scissors, cut away the dorsal fin along the back of each fish. Hold each pectoral fin (the one closest to the head); cut away the gill plate and pectoral fin.
2. Turn the fish on its back and open it up. Starting at the head, cut away the belly flap on each side, along with the pelvic fin.
3. Remove the tail by cutting across the fish about an inch from the bottom of the tail. Set aside.
4. To prepare the haricots verts, bring large pan of water to a rolling boil.
5. Prepare an ice bath.
6. Blanch the haricots verts in the boiling water for 2 to 6 minutes or until they are barely tender with a slight bite still left to them.
7. Drain the beans and transfer to the ice bath to chill quickly. Drain again and dry on paper towels.
8. To complete, lightly sprinkle both sides of each trout with salt and pepper.
9. Heat two 12-inch nonstick pans (special oval pans work best for fish) over medium-high heat. If you have only one pan, cook two trout first, cover, and keep them in a warm place while you cook the final two.
10. Coat each pan with a light film of canola oil.
11. Add the trout, skin-side down, and sauté for about 4 minutes on one side only. The fish may still look undercooked at the top of the flesh, but the hot ingredients that will top them will complete the cooking.
12. Meanwhile, put the beans in a sauté pan, add 2 tablespoons of the butter and 1/3 cup water, and place over medium heat. Heat, stirring occasionally, until the water has evaporated and the beans are hot and glazed with butter.
13. Season to taste with salt and pepper. Remove the pan from the heat and keep warm.
14. When the fish are done, cut off the heads and discard, if desired, and place the fish on serving plates.
15. Drain the oil from one of the pans and return the pan to the heat.
16. Add the remaining 8 tablespoons butter and a pinch of salt to the hot pan.
17. When the butter begins to brown, add the almonds, shaking the pan to brown them evenly.
18. When the almonds are a rich golden brown, add the parsley and lemon juice.
19. Meanwhile, cover each trout with 1/4 of the beans.
20. Spoon the foaming butter and almonds over the haricots verts and around the edges of the plates.