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1
For the mashed potatoes: Put the potatoes in a large pot with 2 gallons of cold water.
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2
Bring the water and potatoes to a boil and cook until the potatoes are tender.
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3
Strain the potatoes and allow them to rest in the strainer over the sink for 5 to 10 minutes so they steam and dry out a bit.
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4
While the potatoes are draining combine the cream and butter in the pot and bring to a boil, melting the butter.
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5
Put the potatoes back into the pot with the cream and the butter and whip with an electric hand mixer until the potatoes are smooth.
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6
Season with salt and pepper to taste.
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7
Keep warm.
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8
(If the potatoes cool off, heat them in a pan with the additional 1/4 cup cream and 2 tablespoons butter just before plating.)
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9
For the vegetables: Prepare a large bowl of ice water for shocking the vegetables after blanching.
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10
Bring 2 gallons of water to a rolling boil and add the salt.
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11
Add half of the green beans to the boiling water and cook until tender but not over-cooked, about 3 minutes.
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12
Transfer the beans to the ice bath using a hand strainer.
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13
Allow the water to come back up to a rolling boil and repeat the process with the remainder of the green beans and then the carrots.
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14
For the trout: Line a baking sheet with paper towels.
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15
Heat a large skillet over high heat until smoking hot and reduce the heat to medium-high.
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16
Season the trout with salt and pepper, then dredge the skin side of the trout in the flour.
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17
Coat the skillet with grape seed oil.
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18
Place the trout in the skillet skin-side down and sear until the skin is golden brown and the flesh begins to turn opaque.
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19
Gently flip the filets over and finish cooking for an additional 2 minutes.
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20
Transfer the trout to the prepared baking sheet and allow the cooked trout to rest for 5 minutes.
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21
For the sauce: Meanwhile, preheat the oven to 350 degrees F. Spread the almonds on a baking sheet and toast in the oven until they just begin to brown, about 5 minutes.
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22
Set aside.
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23
Heat a large saute pan over high heat until it begins to smoke.
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24
Add the grape seed oil to the pan and then add the shallots and capers.
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25
Saute for 2 minutes.
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26
Add the lemon juice and bring to a boil; cook until reduced by half.
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27
Take the pan off the heat and add the butter a little at a time, swirling the pan to emulsify the butter into the lemon juice.
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28
Season the sauce to taste with salt and pepper (be careful with the salt because the capers can be very salty already).
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29
Stir in the chopped parsley.
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30
For plating: In a large saute pan over high heat add the carrots and green beans and enough water to create a thin layer in the pan.
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31
Allow the water to boil and once the beans and carrots are hot, season them with salt and pepper.
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32
Place a scoop of the mashed potatoes in the center of each of 6 plates.
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33
Arrange two filets of trout on top, flesh-side up.
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34
Arrange the carrots and green beans leaning on the trout to one side.
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35
Spoon 2 ounces of sauce onto each plate and sprinkle the toasted almond slices over the top of the fish.
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36
Serve immediately.
