Grenobloise is a classic French sauce, composed of capers, brown butter or “beurre noisette” and lemon. This recipe is for a classic dish – La Truite Grenobloise, or trout with sauce Grenobloise.
Ingredients:
Kosher Salt
White Pepper
10 ounce filets off whole rainbow or brook trout; skin on, scaled.
1 tbsp olive oil
1 tbsp butter
½ lemon, segmented, diced 1/8” (brunoise)
1 tbsp fresh lemon juice
½ tbsp capers
1 ¼ tbsp minced parsley
Directions:
I prefer to cook fish filets, generally, with the skin on. The skin, if properly cooked, will remain crispy while the flesh of the fish is soft and delicate. To get crispy skin, two things are important. One is to remove all excess water, and the other is to leave your fish filet cooking on the skin side until the skin is set and well…
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