Serves 4-6

For the trout
3 trout filets (8-10 ounces)
Salt and pepper
Corn flour
Season the trout with salt and
pepper, then dust it in the corn
flour and pan fry until golden
brown, about 2 to 3 minutes on
each side.
For the spaetzle
2 cups flour
Salt and pepper, to taste
1 tablespoon chopped parsley
4 eggs
2⁄3 cup water

Combine the flour, salt, pepper and parsley in a bowl. In a separate bowl, whisk the eggs with water, then add to the flour mixture, beating until smooth. Drop the mixture through a slotted spoon (or spaetzle maker if you have one) into simmering, lightly salted water. When the noodles rise to the top remove them and shock in an ice-water bath until cool, then store in the refrigerator, lightly coated with vegetable oil.

For the dish
1 pound haricot vert (green beans)
2 tablespoons whole butter
2 tablespoons sliced almonds

Clean the haricot vert by picking the root ends off the beans. Then bring to boil a large pot of water and cook the beans until they are tender (very similar to cooking pasta).

Drain the beans and pat them dry. Sauté the spaetzle in the butter with almonds until lightly brown, then add the precooked haricotvert and sauté for 2 to 4 minutes so they are hot. Serve the spaetzle
and haricot vert over the trout with the butter sauce.

For the sauce
1⁄2 cup dry white wine
2 sprigs of thyme
4 whole mixed peppercorns
1 shallot, sliced
1⁄2 cup heavy cream
1 bay leaf
Juice of half a lemon (soak whole
lemon in warm water for 5 minutes
before juicing)
1⁄2 pound cold butter cubes
Salt and pepper

Add ingredients to a small sauce pot, except for the butter, salt and pepper. Cook over medium heat until the liquid is reduced by half. Remove from the heat and add the butter slowly while whisking. Season the sauce to taste with salt and pepper, then strain and reserve.