- 6 Ounces green beans, trimmed
- 6 Tablespoons cold butter
- 2 shallots, minced
- 8 Ounces fingerling potatoes, blanched and sliced in half lengthwise
- 2 Teaspoons salt
- 1 Teaspoon pepper
- 6 Tablespoons olive oil
- 1/2 Cup panko breadcrumbs
- 1/2 Cup sliced almonds
- 1 egg, beaten
- Two 6-ounce trout fillets
- 6 sage leaves, chopped
- 1/4 Cup white wine
- Juice of one lemon
Preheat oven to 400 degrees.
In a medium-sized pan, sauté the green beans with 1 tablespoon of butter and 1 tablespoon of the shallots until they're cooked through, about 3-4 minutes. Set aside.
Place the potatoes on a baking sheet and season with the salt and pepper and 2 tablespoons of the olive oil. Roast until golden brown, about 15 minutes.
In a food processor, pulse together the panko breadcrumbs and 3/4 of the almonds. Remove the panko mixture from the processor and fold in the rest of the unchopped almonds.
Brush the egg onto the the trout fillets and coat them with the panko mixture. Melt 2 tablespoons of butter with 4 tablespoons of olive oil in a medium-sized sauté pan and brown trout on medium-high until cooked through, about 1 minute per side.
For the beurre blanc sauce, sauté 1 tablespoon of shallot with 1 tablespoon of butter in a small sauce pot. Add the chopped sage leaves and cook for about 30 seconds. Deglaze the pan with the white wine and lemon juice. Reduce the sauce to 3/4 and then remove from heat and stir in 2 tablespoons of cold butter until melted.
Serve the trout with the potatoes and beans and drizzle with the beurre blanc sauce.