Jacques Pepin Salmon Grenobloise Recipes

JACQUES PEPIN SALMON GRENOBLOISE RECIPE

Steps:

• Heat a pan and add the oil to it
• Once hot, add the croutons to the pan
• Stir occasionally to make sure they have browned perfectly on all sides
• Once browned and crispy, transfer the croutons to a bowl and set it aside
• Season the salmon fillets with salt and pepper on both sides
• Now place them skin side down on the same pan you used for the croutons
• Cook the fish uncovered for about 3 minutes over medium to high heat
• Then cover and cook for another 2 minutes
• Once cooked, transfer the cooked salmon fillets on a warm platter, skin side up
• Sprinkle the salmon with the prepared croutons, lemon flesh, capers, and chives
• Now take the pan again and make sure you discard any remaining fat and clean it with a paper towel
• Then add the butter to the pan and cook it on medium heat until browned
• Once browned, add the red wine vinegar and mix them both together
• Once mixed, immediately pour over this glaze on top of the salmon fillets
• Serve right away and Enjoy!

SEA SCALLOPS GRENOBLOISE

Steps:

• Place the scallops in a skillet with the water. Bring to a boil, cover and cook one minute, until firm but still somewhat raw in the center. Remove the scallops and juices from the pan and keep them warm.
• Heat the olive oil in a skillet. When it is hot, add the garlic and saute for five to six seconds. Then add the zucchini and red pepper and saute for two to three minutes. Add the drained scallops to the vegetables and season with the pepper and salt. Toss the ingredients together to warm them and add the lemon.
• Just before serving, add the croutons and sprinkle with the chives.