Brown Butter Haricots Verts Recipes

Steps:

• Bring a large pot of water to a boil and add 1 tablespoon salt. Add the string beans and cook for 2 minutes. Drain and then place the string beans in a serving dish.
• For the herb butter, placed the scallion, dill, parsley, butter, 1 teaspoon salt and the pepper in a small bowl and combine.
• Scoop a generous tablespoon of the herb butter and place it on top of the string beans. Sprinkle with sea salt and serve.
• Use any extra herb butter for serving on a steak or in a sandwich.

Steps:

• Preheat the oven to 375 degrees F.
• Trim the stem ends only from the haricots verts and place them on two sheet pans. Drizzle the beans with 2 tablespoons of the oil (total) and spread them out in one layer. Sprinkle them with 1 1/2 teaspoons salt and 1 teaspoon pepper. Roast for 10 minutes, until crisp-tender. Serve hot.

Steps:

• Stir together all ingredients except haricots verts with 3/4 teaspoon salt and 1/4 teaspoon pepper in a large bowl until combined well.
• Cook beans in a large pot of boiling salted water (1 tablespoon salt for 6 quarts water), uncovered, until crisp-tender, about 6 minutes, then drain. Toss with herb butter.
• Do Ahead
• Herb butter can be made ahead and chilled, covered, 3 days or frozen, rolled into a cylinder in plastic wrap and kept in a sealed bag, 1 week. Haricots verts can be trimmed 1 day ahead and chilled in a sealed bag lined with paper towels.

Steps:

• Have ready large bowl ice water. In large pot boiling salted water , blanch haricots verts until crisp-tender, 2 to 3 minutes. Drain, then plunge into ice water to stop cooking. Drain again and pat dry. (Haricots verts can be blanched 1 day ahead, drained and patted dry, and refrigerated until ready to use.)
• In large skillet over moderately high heat, melt butter. Cook, uncovered, until dark golden and fragrant, 2 to 3 minutes. Stir in pine nuts and toast, stirring, until golden, about 30 seconds. Add haricots verts, oregano, salt, and pepper; toss until heated through. Serve warm or at room temperature.

Steps:

• Cook beans in a 2-quart heavy saucepan of boiling water seasoned with 1 teaspoon salt until crisp-tender, about 3 minutes, then drain in a colander.
• Wipe out pan and cook butter over moderate heat until deep golden, about 2 minutes. Stir in lemon juice and remaining 1/8 teaspoon salt and remove pan from heat. Add beans and toss well.

Steps:

• Bring a large pot of well-salted water to a boil over high heat. Set up a bowl of well-salted ice water for shocking.
• Add the beans to the boiling water and cook until tender but still have some bite, 5 to 7 minutes. Strain and immediately transfer the beans to the salted ice water. Once cool, strain and set aside until ready to use.
• Coat a large saute pan with olive oil. Add the garlic and crushed red pepper, and set over medium-high heat. When the garlic becomes golden and very aromatic, remove it and discard. It has fulfilled its garlic destiny. Add the beans to the pan and saute until hot and coated with oil. Transfer the beans to a serving bowl, season with salt and serve right away.

Steps:

• Bring a pot of well-salted water to a boil over medium heat. Set up a bowl of ice water and season it generously with salt.
• Add the beans to the boiling water and cook them until they are tender, 4 to 5 minutes. Bite a bean to be sure they are properly cooked. Put them immediately in the bowl of salted ice water to stop the cooking or to "shock" them. When they are cold, remove them from the water and let them dry a little.
• Coat a large saute pan with both clarified butter and olive oil. Bring the pan to a medium-high heat, add the shallots and brown. Add the haricot vert, season with salt and saute until all the beans are coated with oil and hot. Serve immediately or later at room temperature.

Steps:

• Bring a small saucepan of salted water to a boil. Add the haricots verts and cook until just tender, about 1 minute. Transfer with a slotted spoon to an ice bath. Drain. In a large skillet, melt the butter over medium-high heat. Add the drained haricots verts and salt and pepper to taste, and cook, stirring, for 3 minutes, or until just heated through and crisp-tender.

Steps:

• In a kettle of boiling salted water boil the haricots verts for 4 to 6 minutes, or until they are crisp-tender, drain them, and plunge them into a bowl of ice and cold water to stop the cooking. Drain the beans again and pat them dry. The beans may be prepared up to this point 1 day in advance and kept wrapped in dampened paper towels in a plastic bag and chilled. Just before serving, in a large skillet melt the butter over moderately high heat and in it toss the haricots verts until they are heated through. Season the haricots verts with salt and pepper.

Steps:

• To pan-dress the trout:
• With scissors, cut away the dorsal fin along the back of each fish. Hold each pectoral fin (the one closest to the head) and cut away and discard the gill plate and pectoral fin. Turn the fish on its back and open it up. Starting at the head, cut away the belly flap on each side, along with the pelvic fin. Remove the tail by cutting across the fish about an inch from the bottom of the tail. Set aside.
• For the haricots verts:
• Bring a large pot of generously salted water to a boil. Prepare an ice bath. Blanch the haricots verts in the boiling water for 2 to 6 minutes, or until they are barely tender, with a slight bite still left to them. Drain the beans and transfer to the ice bath to chill quickly, then drain again and dry on paper towels.
• To complete:
• Lightly sprinkle both sides of each trout with salt and pepper. If you have them, heat two 12-inch nonstick pans (special oval pans work best for fish) over medium-high heat. If you have only one pan, cook two trout first, cover, and keep them in a warm place while you cook the final two. Coat each pan with a light film of canola oil. Add the trout skin side down and sauté for about 4 minutes on one side only. The fish may still look undercooked at the top of the flesh, but the hot ingredients that will top them will complete the cooking.
• Meanwhile, put the beans in a sauté pan, add 2 tablespoons of the butter and 1/3 cup water, and place over medium heat. Heat, stirring occasionally, until the water has evaporated and the beans are hot and glazed with butter. Season to taste with salt and pepper. Remove the pan from the heat and keep warm.
• When the fish are done, cut off the heads and discard, if desired, and place the fish on serving plates. Drain the oil from one of the pans and return the pan to the heat. Add the remaining 8 tablespoons butter and a pinch of salt to the hot pan. When the butter begins to brown, add the almonds, shaking the pan to brown them evenly. When they are a rich golden brown, add the parsley and lemon juice.
• Meanwhile, cover each trout with one-quarter of the beans.
• Spoon the foaming butter and almonds over the haricots verts and around the edges of the plates.

Steps:

• Prepare a large bowl of ice water and set aside. Bring a 4-quart pot of lightly salted water to a rolling boil. Add the haricots verts and blanch until vibrant, about 5 minutes.
• Drain in a colander, then submerge in the bowl of ice water. Drain and arrange in a serving bowl. Add salt and lemon juice, toss, and serve family style.

Steps:

• Place haricot verts in a medium skillet; add 1 cup water. Season with salt and pepper and add butter. Bring to a boil over high heat. Cook until haricot verts are crisp-tender, 6 to 7 minutes.