Haricot Vert Almondine SAME RECIPE AS IN LOBSTER THERMIDOR CLASS
This version of a green bean dish brings out the haricot verts’ delicate texture while adding layers of buttery richness, nuanced shallot sweetness, and bright lemony accents — a perfect balance to your rich lobster and airy soufflé.
- Serves
- 4
Directions
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Blanch: Bring a large pot of heavily salted water to a rapid boil. Add the haricot verts and cook for precisely 2 minutes—vibrantly crisp and tender. Immediately transfer to an ice bath to halt cooking and preserve their jewel-like color. Drain thoroughly and pat dry with a clean kitchen towel.
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Infuse butter with shallots: Sauté: In a sauté pan over medium-low heat, melt 2 tablespoons of the butter gently. Add the finely minced shallot and sweat until translucent and fragrant, about 1-2 minutes—avoid browning to keep the sweetness delicate.
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Toast the Marcona almonds: Add the sliced Marcona almonds to the pan with the shallots. Stir frequently and toast until golden and nutty, about 2 minutes.
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Sauté the haricots: Add the haricot verts to the pan and gently toss to coat in the warm almond-shallot butter. Sauté over medium heat just until heated through, about 2 minutes, taking care to preserve their crisp-tender texture.
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Finish with citrus and seasoning: Remove from heat and stir in the remaining tablespoon of butter, along with a splash of fresh lemon juice for brightness. Season to taste with fleur de sel, white pepper, and a sprinkle of lemon zest for color.
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Presentation: Transfer to a warm serving dish and garnish with a few fresh tarragon or chervil leaves for a subtle herbal lift.
From Shawnie's class “Paris Je T’aime: Savoring the City of Light”
