Trout Almondine

Welcome back to the kitchen with Byron Talbott as he puts a refined twist on the French classic trout almondine. This dish features pan-roasted rainbow trout from a regenerative hatchery in Virginia, buttery glazed green beans, and a rich brown butter sauce with toasted almonds, lemon, and parsley. It’s a bright pescatarian plate that’s as thoughtful as it is flavorful​.