Name: Trout with Haricots Verts and Almonds
Yield: Makes 4 servings
Ingredients: Four 10-ounce boned whole rainbow trout; 8 ounces haricots verts, stem ends removed; Kosher salt and freshly ground white pepper; Canola oil; 10 tablespoons (5 ounces) unsalted butter; 3/4 cup sliced blanched (skinned) almonds, lightly toasted; 2 teaspoons minced Italian parsley; 2 teaspoons fresh lemon juice

Image may contain Plant Food Produce Vegetable Hot Dog Meal Bean Dish and Green Bean

Trout with Haricots Verts and AlmondsDeborah Jones

Truite aux Haricots Verts et Amandes

Fresh sweet trout with lemony brown butter and crunchy almonds has become one of my favorite Bouchon dishes. We cook and serve trout with the skin and head on, though the head can be removed after cooking. When I see trout on menus, it brings to mind mountain rivers and fresh air; indeed, in inland France trout was traditionally served only in bistros that had access to freshwater fish, in rivers coming down off the Alps. Most of the trout you find, and the trout we use, is farm raised.

Recipe notes

Classic French Bouillabaisse With Rouille

This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.

Rouille

This piquant French sauce comes together in the blender in just five minutes.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.

Dulce de Leche

Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.

White Bean Turkey Chili

A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

Key Lime Pie Thumbprint Cookies

The classic dessert reimagined as a soft and chewy cookie with a buttery, brown-sugar-sweetened graham cracker dough and a silky lime custard filling.