Fried trout fillet in cornmeal breading

Ingredients:

• 700 g trout fillet, cut into 8 pieces
• 1.5 tbsp (20 g) butter
• 1 large shallot, finely chopped
• 1 small tomato, finely chopped
• 2 tbsp white wine vinegar
• 2 tbsp chopped fresh tarragon
• Coarse salt and freshly ground pepper
• 230 g green beans
• 3/4 cup corn flour
• 1/2 cup cream, 10% fat

Preparation:

1. Melt 1/2 tablespoon (30 g) butter in a skillet. Add the shallot and sauté over medium heat for 3 minutes. Add the tomato, vinegar, 1/4 cup water, 1 tablespoon tarragon, and 1/4 teaspoon each salt and pepper; bring to a boil and cook for another 5 minutes.
2. Place the green beans in a microwave-safe bowl. Add 1 tablespoon of water, cover with plastic wrap, and microwave for 4 minutes. Season with salt and pepper.
3. Place cornmeal in a shallow bowl. Roll in trout In a separate skillet, heat 1/2 tbsp (30 g) of butter. Place the fillets in the skillet and fry on both sides until golden brown, about 5 minutes. Transfer the fish to a platter.
4. Add the cream to the sauce, bring to a simmer, and cook until slightly thickened, about 3 minutes. Stir in the remaining 1 tablespoon tarragon and 1/2 tablespoon (30 g) butter, adding salt to taste. Serve the fried trout fillet with green beans and sauce.