Rocky Mountain Trout with Hazelnuts and Haricots Verts (Serves 4)

4 whole trout
1 cup all-purpose flour
2 Tbsp butter
¼ cup olive oil

12 medium-sized red new potatoes
2 shallots, minced
2 cups chicken stock
½ lb French green beans (Haricots Verts), ends removed

1/3 cup hazelnuts
2 lemons, juiced
salt and pepper to taste
2 Tbsp butter

Place the hazelnuts on a baking sheet in a 350 degree oven for 10 minutes.
When they are lightly toasted, remove from the oven and immediately rub them
vigorously in a heavy, dry kitchen towel to remove the skins. Set aside to
cool.

Place the new potatoes, the minced shallots, and the chicken stock in a 2 qt
sauce pot. Add 1 teaspoon of salt, and bring to a boil. Lower the heat to a
simmer and cover with a tight-fitting lid. Cook for twenty minutes, or until
the potatoes are done, but firm. The tip of a knife should penetrate them
with a slight resistance.

Meanwhile, cut off the head, tail, and any pin bones you may find in the
trout (use tweezers to remove the pin bones). Separate the trout into two
filets each by cutting down the back of the trout. Season with salt and
pepper, and dredge the trout filets in the flour.

Add the green beans to the potato pot, cover and place on medium high heat
for five minutes.

Preheat a 12-inch skillet over medium heat. Add the olive oil and two
tablespoons of butter, and saute the trout filets, skin side down, until
golden brown. Turn the filets and cook one more minute. Remove from the pan,
and repeat until all the trout are cooked. Place all the filets on the baking
sheet in the oven to keep them warm, and add the contents of the potato pot
to the trout pan. Add the hazelnuts, bring to a boil, and stir in the butter
and lemon juice.

To serve, divide the potatoes, hazelnuts, and haricots verts onto four
plates, and place two filets, skin side up, crisscrossed on each. Spoon the
remaining hazelnut sauce over each portion, and serve immediately.