Trout Grenobloise Recipes

TROUT GRENOBLOISE

Trout Grenobloise image

Preparing Trout Genobloise -- a classic French bistro dish with a lively mix of lemon, capers, and parsley -- provides the cook with an opportunity to practice several knife cuts.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes

Number Of Ingredients 9

Ingredients

2 small lemons, plus wedges for garnish
2 slices white bread, crusts removed
7 tablespoons unsalted butter
2 whole trouts, filleted, pin bones and skin removed
Coarse salt and freshly ground pepper
1/4 cup all-purpose flour
2 tablespoons extra-virgin olive oil
2 tablespoons drained capers, rinsed, coarsely chopped
2 tablespoons coarsely chopped fresh flat-leaf parsley, plus sprigs for garnish

Steps:

Using a paring knife or chef?s knife, cut ends from lemons. Working from top to bottom, cut off peel, pith, and membrane in one motion, following curve of lemon. Hold lemon over a bowl to catch juice. Work knife in toward center along segments as close to membranes as possible, letting segments drop into the bowl. Squeeze juice from membranes into bowl. Coarsely chop segments.
Using a serrated knife, cut bread into 1/4-inch dice. Melt 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add bread. Cook, stirring occasionally, until golden brown, about 4 minutes. Transfer croutons to paper towels to drain. Wipe out skillet; set aside.
Season trout with salt and pepper. Dredge in flour; shake off excess. Heat 2 tablespoons butter and 1 tablespoon oil in skillet over medium-high heat until butter has melted and oil is hot. Add 2 fillets; cook, turning once, until golden, 1 1/2 to 2 minutes per side. Transfer to a serving plate. Wipe out skillet. Add 2 tablespoons butter and remaining tablespoon oil; repeat with remaining fish.
Add remaining 2 tablespoons butter to skillet. Cook over medium-high heat until butter begins to turn brown, about 1 minute. Quickly remove from heat, and add capers, parsley, and lemon segments; swirl skillet to combine. Pour sauce over trout fillets, dividing evenly. Sprinkle with croutons. Garnish with lemon wedges and parsley.

TROUT GRENOBLOISE

Trout Grenobloise image

Categories Quick & Easy Lemon Trout Pan-Fry Capers

Yield Makes 2 to 4 servings

Number Of Ingredients 8

Ingredients

2 12-ounce trout, butterflied
1/2 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons clarified butter or vegetable oil
1 tablespoon unsalted butter
Juice of 1 lemon
2 teaspoons salted capers, rinsed

Steps:

Place flour in a shallow dish. Add 1 teaspoon salt and 1/2 teaspoon black pepper; stir with a fork to combine. Season butterflied trout lightly with more salt and pepper. Pat both sides of the trout in flour, shaking gently to remove excess flour.
Heat butter or oil in a large skillet over medium-high heat. Add trout to skillet, skin-side up. Cook until pale golden, about 3 minutes. Turn and continue cooking, 3 to 4 minutes more.
Remove trout to a warmed serving platter. Remove skillet from heat. Add butter, lemon juice, and capers. Brown the butter, stirring with a wooden spoon to release the brown bits in the bottom of the skillet, 1 to 2 minutes. Pour sauce over trout and serve immediately.

SOLE GRENOBLOISE

Sole Grenobloise image

Capers add pungent, salty distinction to mild pan-fried sole.

Provided by Martha Stewart

Categories Seafood Recipes

Number Of Ingredients 10

Ingredients

1 cup milk
1/2 cup all-purpose flour
2 tablespoons olive oil
2 lemon- or gray-sole fillets (5 ounces each)
1 teaspoon salt
Freshly ground black pepper
3 tablespoons unsalted butter
3 tablespoons capers
Juice of 1/2 lemon
Fresh flat-leaf parsley, for garnish

Steps:

Pour milk into a shallow bowl. Put flour on a dinner plate or other flat dish. In a medium-size skillet set over medium-high heat, heat the oil until hot. Place fillets into milk. Remove one; dredge both sides in flour. Tap off excess flour, and place fish into the hot oil. Season each side with 1/4 teaspoon salt and a pinch of black pepper. Repeat with the remaining fillet. Cook fish until browned on both sides, about 2 minutes per side. Transfer to a serving plate.
Wipe pan, and return to medium heat. Add butter; cook until melted and starting to brown, about 1 minute. Stir in capers; cook until butter is golden brown. Remove from heat. Squeeze lemon juice over fish. Top with hot butter and capers. Garnish with parsley.

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