TROUT GRENOBLOISE
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
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.
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Anahi Poague
[email protected]This recipe was a bit more work than I expected, but it was worth it. The trout grenobloise was delicious and the sauce was amazing. I will definitely be making this again for special occasions.
Mai Butler
[email protected]The trout grenobloise was good, but not great. I think I would prefer a different recipe next time.
Chardonnay Leonard
[email protected]This recipe is a great way to use up leftover trout. The sauce is simple to make and the trout is cooked to perfection. I served it with roasted potatoes and green beans, and it was a delicious meal.
Daniella Alex
[email protected]The trout grenobloise was a bit too salty for my taste. I think I'll reduce the amount of salt next time.
Rabeya Begum
[email protected]This recipe was easy to follow and the trout grenobloise turned out great. The fish was moist and flaky and the sauce was rich and flavorful. I will definitely be making this again.
Jesus
[email protected]The trout grenobloise was delicious! The trout was cooked perfectly and the sauce was creamy and flavorful. I served it with rice and vegetables, and it was a complete meal.
Mpho Vilakazi
[email protected]I've never made trout before, but this recipe made it easy. The fish was flaky and tender, and the sauce was rich and flavorful. I'll definitely be making this again.
Boujee killer
[email protected]This recipe is a keeper! The trout was cooked to perfection and the sauce was amazing. I will definitely be making this again and again.
Tray'Von Poikonen
[email protected]The trout grenobloise was a bit bland for my taste. I think I would add more herbs and spices next time.
Ashish Lama
[email protected]This is my new favorite trout recipe! The grenobloise sauce is so delicious and easy to make. I love that I can use any type of trout, so it's a great way to use up whatever I have on hand.
Xander Schofield
[email protected]I followed the recipe exactly and the trout grenobloise turned out perfectly. The trout was cooked through but still moist, and the sauce was rich and flavorful. I would definitely make this again.
Shefat Sarker
[email protected]The trout grenobloise was good, but not great. The trout was a bit dry and the sauce was a bit too salty. I think I'll try a different recipe next time.
Nabin Joshi
[email protected]This recipe was a bit more work than I expected, but it was worth it. The trout was crispy on the outside and tender on the inside, and the sauce was creamy and flavorful. I would definitely make this again for a special occasion.
Habumukiza Klesencio
[email protected]The trout grenobloise was easy to make and absolutely delicious. The sauce was rich and buttery, and the trout was flaky and tender. I will definitely be making this again.
Siete Ocho Coats
[email protected]I've made this trout grenobloise recipe several times and it always turns out great. The sauce is so flavorful and the trout is always cooked to perfection. I highly recommend this recipe!
Jimmy Erdely
[email protected]This trout grenobloise was a hit with my family! The trout was cooked perfectly and the sauce was divine. I served it with roasted potatoes and green beans, and it was a complete meal.