Recipe from


by Derek Dammann and Chris Johns


4 whole rainbow trout (1 lb./450 g each), cleaned

4 oz. haricots verts, trimmed

4 oz. yellow wax beans, trimmed and frenched

Kosher salt

White pepper

4 tbsp. canola oil, divided

1 cup + 2 tbsp. unsalted butter

¾ cup blanched almonds, toasted

1½ tbsp. finely chopped Italian parsley

1 tbsp. lemon juice 


Using sharp scissors, cut the dorsal fin, pectoral fins and gills from each trout. Turn each fish on its back and, using a sharp knife, make a shallow incision down each side of the spine, being careful not to cut through the fish. Using the scissors, sever the spine just behind the head and just in front of the tail, then gently pull out the entire spine. Cut away the belly flaps and remove the pin bones. Finally, cut off the tail. Bring a large pot of heavily salted water to a boil and prepare an ice bath. Blanch the haricots verts and wax beans for 2 minutes, then transfer to the ice bath until cool. Drain, then spread out on paper towels to dry. Season the fish with the salt and pepper. Get two non-stick frying pans big enough to hold 2 trout each. In each pan, heat 2 tbsp. of the canola oil over medium-high heat. When it is about to smoke, gently lay in the trout and fry for 4 minutes on one side only. (It’s okay if the fish still looks undercooked; the hot beans and butter will finish the cooking.) Transfer the fish to a platter and keep warm. In a sauté pan, sauté the beans with 2 tbsp. butter and ¼ cup water until they are glazed. Season with salt and pepper. Drain the oil from one of the fish pans and add 1 cup butter. Cook over medium heat until the butter is brown, 4 to 5 minutes. Stir in the almonds and parsley. Remove the pan from the heat, swirl in the lemon juice and season with salt and pepper. Divide the beans into 4 and place them inside each fish. Spoon the almond brown butter over each trout and around the warmed plates.