Pan-Seared Trout, Lemon Butter Sauce, Haricots Verts

Serves 6

½ pound haricots verts, stemmed and blanched

For the trout:

½ cup all-purpose flour

Salt and freshly ground white pepper to taste

6 trout (10 ounces each), bone out, cleaned (heads left on or off)

⅓ cup blended oil

8 tablespoons (1 stick) unsalted butter, diced

¼ cup fresh lemon juice

6 tablespoons lemon segments, (from about 4 lemons)

3 tablespoons capers, drained

4 tablespoons finely chopped fresh flat-leaf parsley

¼ cup Lemon Vinaigrette (see below)

2 heads frisée, washed and green leaves removed

1 cup fresh picked fines herbs (such as tarragon, parsley, chives, and chervil)

Salt and white pepper to taste

To prepare the trout:

Season the four well with salt and pepper and spread it over a fat dish. Place the trout in the four and coat thoroughly. Remove the trout from the four and shake of any excess. Heat the oil in a large frying pan over medium-high heat and add the trout one or two at a time. Cook until golden brown, about 3 minutes on each side, basting with oil to keep the trout moist. Remove the trout to a platter and place it in a warm oven (200°F) until all of the trout are sautéed.

To prepare the salad:

Heat the vinaigrette and haricots verts in a medium sauté pan over medium low heat until warm. Remove from the heat, toss with the frisée and herbs, and season with salt and pepper to taste. Keep warm. To finish: Pour off the fat from the trout pan and return the pan to the heat. Melt the butter and cook until it turns hazelnut brown in color without burning. Add the lemon juice and season lightly with salt. Add the lemon segments, capers, and parsley to the pan.

To serve:

Place one trout on each plate and pour the lemon butter over the fish. Divide the salad among the plates and serve.

Lemon Vinaigrette

Makes 1¾ cups

¼ cup plus 2 tablespoons lemon juice

2 tablespoons chopped lemon zest

½ medium red onion, finely diced

2 tablespoons chopped fresh parsley

¾ cup extra-virgin olive oil

1 tablespoon canola oil

Salt and white pepper to taste

Combine lemon juice, zest, onion, and parsley in a bowl. Slowly whisk in the oil. Season with salt and pepper to taste.

The vinaigrette will keep in a sealed container in the refrigerator for up to 1 week. Whisk before using.

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