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Categories:
unsalted butter shallot tomato white wine vinegar tarragon kosher salt thin green beans cornmeal trout
Viewed: 91 - Published at: 2 years agoIngredients
- 1 1/2 tablespoons unsalted butter, plus more as needed
- 1 large shallot, finely chopped
- 1 small tomato, finely chopped
- 2 tablespoons white wine vinegar
- 2 tablespoons chopped fresh tarragon
- Kosher salt and freshly ground pepper
- 8 ounces thin green beans or haricots verts
- 3/4 cup cornmeal
- 8 3 -ounce trout fillets, pin bones removed
- 1/2 cup half-and-half
Method
- Melt 1/2 tablespoon butter in a skillet over medium heat.
- Add the shallot and cook, stirring occasionally, until just soft, about 3 minutes.
- Stir in the tomato, vinegar, 1/4 cup water, 1 tablespoon tarragon and 1/4 teaspoon each salt and pepper; bring to a simmer and cook until reduced by half, about 5 minutes.
- Remove from the heat.
- Place the green beans in a large microwave-safe bowl.
- Drizzle with 1 tablespoon water, cover with plastic wrap and microwave until crisp-tender, about 4 minutes.
- Season with salt and pepper; keep warm.
- Put the cornmeal in a shallow bowl.
- Dredge the fish in the cornmeal, shaking off the excess.
- Heat 1/2 tablespoon butter in a large nonstick skillet over medium-high heat.
- Working in batches, add the fish and cook until golden, turning once, about 5 minutes.
- (Add more butter between batches, if needed.)
- Transfer the fish to plates.
- Return the sauce to medium heat.
- Add the half-and-half, bring to a simmer and cook until slightly thickened, about 3 minutes.
- Stir in the remaining 1 tablespoon tarragon and 1/2 tablespoon butter and season with salt.
- Serve the fish with the green beans and top with the sauce.
- Photograph by Antonis Achilleos
