Directions:

1. Boil green beans in heavily salted water until just tender, about 3-5 minutes, depending on size and freshness. Immediately drain and chill in a bowl of ice water to stop the cooking. Once cool, drain and put in fridge until ready to reheat.
2. In very small pan, over medium-low heat, toast coriander until fragrant. Set aside until cooled.
3. Whisk together crème fraiche, orange juice and zest, plus cooled coriander and a pinch each of salt and pepper. Place in fridge until ready to use.
4. When ready to serve, melt butter in large skillet and add beans, tossing occasionally until hot. Season with salt and pepper and transfer to serving platter. Drizzle with crème fraiche mix and sprinkle with parsley.