WSVN — When it comes to cooking, the French have a well-deserved reputation for elegant dishes that are full of flavor! That’s what’s on the menu tonight, as we grab a Bite with Belkys.

The Chef: Craig Wallen
The Restaurant: Le Zoo at Bal Harbour Shops
The Dish: Trout Almondine

Ingredients:
1 8 oz. trout filet
2 tbs. canola oil
¼ cup sliced almonds
4 tbs. unsalted butter
1 lemon
Salt to taste
¼ cup chicken stock
2 tbs. cream  (mix cream and chicken stock together)
1/2 cup french green beans (blanched for one minute in boiling water and cooled in ice water.)
1 tbs. shallots, finely chopped
1 tsp. parsley, chopped

Method of Preparation:
– Start with a pan on medium heat… Add butter and almonds. Give it a shake, and add kosher salt. When it bubbles, the butter will begin to brown. Keep mixing so you don’t get hot spots.

– When the butter is golden brown, pull the pan off the heat and add  lemon juice- this will stop the cooking process. Add chopped parsley and set aside.

– Put canola oil in pan to heat. Season a trout filet on both sides with salt. Put it in the pan skin-side down and turn the pan to medium low heat. Move it around so it doesn’t stick.  

– While the trout is cooking, put butter in another hot pan. Then, add chopped shallots and blanched green beans with a bit of salt. Sauté and add the mixture of cream and chicken stock to glaze the green beans — this just takes a couple of minutes. Set that aside and go back to the fish.

– When the trout is brown on the bottom and white around the edges, add fresh thyme and more butter to the pan. When it melts, baste the fish with the butter until almost cooked through. Then, flip it over to cook just a few more seconds. Remove it from the pan.

To Plate:
Plate first with the glazed green beans… then the trout.. .and the butter-almond sauce.

Serving Suggestion:  Romarin Cocktail

Serves:  1

Le Zoo
at Bal Harbour Shops
9700 Collins Ave.
Bal Harbour, Florida 33154
305.602.9663
http://www.lezoo.com/

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