Green beans with almonds "Amandine"
Votes: 1
Time: 25 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Halibut "Amandine" is a classic French green bean and almond appetizer. It's simple to prepare yet elegant, perfect for both an elegant dinner and a festive table. But for this side dish to be truly delicious, it's important to follow a basic cooking rule: the beans are blanched in boiling water and immediately plunged into an ice bath to preserve their texture, which will greatly influence the overall impression of the dish. The beans are then warmed through with fried shallots, which imbue them with a rich flavor, and lemon zest. The highlight of this side dish is the aromatic toasted almonds, which are mixed with the beans at the very end of cooking.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 0.7 kg green beans, ends trimmed
- 1/4 cup almonds
- 3 tablespoons unsalted butter
- 1.5 tbsp. l. olive oil
- 2 shallots, chopped
- Zest and juice of half a lemon
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Cooking the dish according to the recipe:
- In a large saucepan, bring salted water to a boil.
- Meanwhile, in a large skillet over medium heat, toast the almonds until golden brown and fragrant, 3-5 minutes. Remove from the skillet and finely chop.
- Blanch the green beans in salted boiling water until crisp-tender, 2-3 minutes. The salt will bring out their flavor and help preserve their crispness. Immediately drain and transfer the beans to an ice bath (or cold water) to cool and stop the cooking, then pat dry completely.
- Return the pan to medium heat and melt the butter and olive oil. Add the shallots, season with salt and pepper, and cook, stirring occasionally, until they begin to darken, 3-5 minutes. Add the beans, lemon zest and juice, and stir. Cook until the beans are heated through, 1-2 minutes.
- Remove from heat and season with salt and pepper to taste, if needed. Toss the beans with the toasted, slivered almonds and transfer to a serving platter. Serve with beef or dark meat poultry.
Categories:
recipe / Pan / Dinner / Main courses / Side dishes / Appetizers / Vegetable appetizers / French cuisine / Kelsey Nixon
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