European
France - Side Dishes
Haricots Verts au Beurre
Chef's Menu Description
Tender French extra-fine green beans blanched and tossed in foaming Normandy butter with sweet shallots, sea salt flakes, and freshly cracked black pepper.
Ingredients
- • 500g fresh French extra-fine green beans (haricots verts), trimmed
- • 40g unsalted Normandy butter
- • 1 shallot, finely minced
- • Fleur de sel de Guérande and freshly cracked black pepper
Preparation Steps
1
Phase 1
Drop green beans into a large pot of rolling salted boiling water. Cook for 4-5 minutes until tender-crisp.
2
Phase 2
Drain immediately and plunge into ice water to lock in vibrant green colour, then drain and pat dry.
3
Phase 3
Melt butter in a wide skillet over medium heat. Sauté minced shallot for 2 minutes until translucent.
4
Phase 4
Add green beans and toss vigorously for 2 minutes until piping hot and coated in glossy butter. Season with fleur de sel and black pepper.