Spring is in the air, and that means new menu choices at some of your favorite restaurants. Here from Bistro Provence to unveil some new dishes you can enjoy are Chef Jeremy Griffin and Jean Philippe Guy.
Bistro Provence’s Trout Almondine with Whipped Potatoes and Fresh Green Beans
4 Rainbow trout fillets
4oz Blanched almonds
4 Tblsp. butter
1 Cup cream
4 Medium potatoes, peeled and cut into chunks
1 Lb. fresh green beans
2 Tbls. olive oil (preferably extra virgin)
Salt and pepper to taste
1 Shallot, minced
1/2 Cup fresh parsley, chopped
Place potato pieces into a large pot of water. Bring to a boil and boil until tender. Drain. In a large bowl, add potatoes, 1/2 cup cream, 1 Tblsp. butter, salt and pepper to taste and whip until pureed. Set aside. Keep warm.
In another pot, bring lightly salted water to boil. Add green beans and blanch until crisp tender. Remove and immediately immerse in ice water. Drain. Add 1 Tbsp. of butter and minced shallot to a large pan over medium heat. As soon as the butter is melted and the shallot translucent (do not brown) add the beans and saute until warm. Set aside and keep warm.
Pre-heat oven to 350 degrees. In a large oven-proof skillet, heat olive oil and 1 Tbsp. of butter until hot. Add trout, skin side down and saute until skin is crisp (about 2 minutes). Place pan in oven to finish cooking the fish (about 5 minutes. Fish should be flaky but not dry).
While fish is cooking, melt 1 Tbsp butter in a skillet. Add almonds and saute until golden brown. Stir often.
To serve, place mashed potatoes on plate. Place green beans along side. Add fish to plate and divide almond mixture. Garnish with chopped parsley.