Steelhead Trout Amandine

• 1/2 pound haricot verts
• 4 trout fillets
• salt, to taste
• pepper, to taste
• canola oil
• flour, for dusting
• 4 ounce butter
• 1 medium shallot, minced
• 2 lemons, juiced
• 1/4 cup sliced almonds, toasted

1. Preheat oven to 200 degrees F.Trim the stem end from the haricot verts and cut in half. Bring a large pot of salted water to the boil. Cook the beans until just tender and refresh under cold water. Set aside in a colander to drain.Make sure the trout fillets are cleaned well. Pat dry and season with salt and pepper.
2. Place a large skillet over medium-high heat and preheat the canola oil. Lightly dust the trout with flour and pan fry, one at a time in until golden on both sides, about 2 minutes per side.As the trout finish cooking, place them on a platter in the oven to stay warm. When the last fish is cooked, dump the excess fat from the pan. Reduce the heat to medium, add the butter, and sauté the shallots for 30 seconds. Add the haricots verts and warm through. Season with salt and pepper and add the lemon juice. Spoon the haricot verts and sauce over the platter of trout and garnish with toasted almonds.