Ingredients:

  • 1 lb (450 g) Fresh Green Beans (Haricots Verts recommended), trimmed
  • 1 Gallon Cold Water
  • 1/4 cup Kosher Salt (for blanching water)
  • 1 large bowl Ice and Water (for the shock bath)
  • 1/2 cup (115 g) Unsalted Butter, cut into large cubes
  • 1 large Shallot, finely minced (about 2 Tbsp)
  • 1/3 cup (40 g) Hazelnuts, skinned, toasted, and roughly chopped
  • 1 tsp Fresh Lemon Zest (from 1/2 lemon)
  • 1 Tbsp Fresh Lemon Juice
  • 1/2 tsp Flaky Sea Salt
  • Freshly Ground Black Pepper, to taste

Instructions:

  1. Prep the Mise en Place: Trim the beans and set up a large, immediate ice bath. Mince the shallot and chop the toasted hazelnuts. Have the lemon zest and juice ready.
  2. Boil the Water: Bring 1 gallon of water to a rolling, rapid boil in the stock pot. Add the 1/4 cup of Kosher salt (the water should taste distinctly salty).
  3. Blanch the Beans: Submerge the trimmed green beans completely in the boiling water. Cook for precisely 3 to 4 minutes until the beans turn a vivid, bright green and are tender-crisp (al dente).
  4. Shock and Drain: Immediately scoop the beans out of the boiling water and plunge them into the prepared ice bath to stop the cooking process and lock in the color. After 2 minutes, remove the beans and drain them very thoroughly, patting them dry if necessary.
  5. Create the Brown Butter (Beurre Noisette): Place a heavy-bottomed skillet over medium heat. Add the unsalted butter cubes. Allow the butter to melt, foam, and then begin to settle. Swirl the pan occasionally. Watch closely as brown flecks form at the bottom and a rich, nutty aroma emerges. Remove from heat immediately once the browning is achieved.
  6. Sauté the Shallots: Return the skillet to low heat. Add the minced shallots to the brown butter and sauté gently for 1 minute until fragrant and slightly softened.
  7. Combine and Finish: Add the drained, blanched green beans to the pan. Increase heat to medium-high and toss quickly for 1–2 minutes just to warm the beans through and coat them evenly in the brown butter.
  8. Season and Serve: Stir in the chopped hazelnuts, lemon zest, and lemon juice. Season aggressively with flaky sea salt and freshly ground black pepper. Taste and adjust seasoning before serving immediately.