This meal is the perfect break from all the holiday gluttony — just a simple trout fillet, seared on high heat in some olive oil and duck fat, and topped with crispy fennel strings and plenty of fresh lemon. Served with cardamom and tumeric-scented rice, and sauteed green beans, mushrooms, and red onion. The key to a charred yet fully-cooked bean is to blanch the green beans for two minutes in salted water, shock them in an ice bath, and then add to a very hot skillet once the mushrooms are almost finished.
where’d you guys get those forks? i’ll take them when i take the table.
)