Trout steak meunière by Laurent Mariotte

Ingredients

4 servings

• 1.5 kg trout in 4 steaks
• 100 g semi-salted butter
• 1 lemon
• 1.4 bunches flat-leaf parsley
• 500 g mangetout green beans
• 500 g new potatoes
• olive oil
• 1.2 heads of garlic
• fine grey sea salt
• freshly ground pepper

Steps

1. 1

   Preheat the plancha to medium heat.

2. 2

   Rinse the potatoes.

3. 3

   Pour a little olive oil on the plancha and place the potatoes.

4. 4

   Cover and let roast for 10 minutes, stirring regularly.

5. 5

   Trim the green beans and break them in half.

6. 6

   Add the green beans to the potatoes, season, and add the crushed unpeeled garlic. Cover again and continue cooking for 10 minutes.

7. 7

   Pick and chop the flat-leaf parsley. Put the butter in a small pan and cook it until it becomes brown butter (5 to 6 minutes).

8. 8

   Meanwhile, lightly oil the steaks and place them on the plancha. Cook for 4 minutes per side. Deglaze the brown butter with lemon juice, add parsley, and set aside on the corner of the plancha.

9. 9

   Stir the vegetables and check for doneness. Arrange the garnish at the bottom of the oval dish and place the steaks in the center, overlapping them. Pour the brown butter over the fish and serve.