Best 3 Whitefish Grenoble Style Recipes
Embark on a culinary journey to the heart of France with Whitefish Grenobloise, a classic dish that captures the essence of simplicity and elegance. This timeless recipe is a testament to the power of fresh ingredients, where delicate whitefish fillets are bathed in a luscious sauce of browned butter, capers, and aromatic parsley. Served alongside, the Provencal-style ratatouille adds a vibrant medley of colors and flavors, featuring tender eggplant, zucchini, bell peppers, and tomatoes, all simmered in a rich tomato sauce infused with herbs de Provence.
This comprehensive guide offers three variations of Whitefish Grenobloise, each with its own unique twist. The first recipe introduces the classic preparation, showcasing the harmonious balance of browned butter, capers, and parsley. The second variation takes a lighter approach, using a simple white wine sauce to complement the delicate flavors of the fish. Finally, the third recipe adds a touch of sophistication with a creamy sauce enriched with mushrooms and shallots.
To accompany the delectable fish, the ratatouille recipe provides step-by-step instructions for creating this Provencal masterpiece. From preparing the individual vegetables to simmering them in a flavorful tomato sauce, this guide ensures a vibrant and flavorful ratatouille that perfectly complements the delicate whitefish.
Whether you're a seasoned chef or a home cook looking to expand your culinary repertoire, this collection of Whitefish Grenobloise recipes offers a delightful exploration of French cuisine. Prepare to tantalize your taste buds and immerse yourself in the culinary traditions of France with this timeless dish.
GRILLED WHITEFISH WITH DIJON MUSTARD CRUST
Steps:
- Preheat a grill.
- Coat each fillet of fish with a thick layer of Dijon mustard. Dip each fillet in bread crumbs and season with salt and pepper.
- Brush a hot grill with the oil, and place each fillet on the grill. Grill for approximately 5 minutes, flip, and grill other side until done.
- To serve, place on plate and serve with potatoes, broccoli, or any of your favorite vegetables.
WHITEFISH GRENOBLE STYLE
This recipe is adapted from a cookbook entitled Best Recipes of Michigan Inns and Restaurants by Margaret E. Guthrie. This is a menu item served at Arie's Cafe in Plainwell, Michigan. If you ever find yourself in Southwest Michigan, do yourself a favor and have a meal at Arie's Cafe. It's worth going out of your way to find. My sister had her wedding rehearsal dinner there and it holds special memories for me. I hope you enjoy this dish as much as I do . . .
Provided by Northern Cook
Categories < 30 Mins
Time 30m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Mix the salt, pepper, and garlic with the flour in a plate or pie plate. Pour milk into a separate pie plate and dip the fillets in milk, then dredge in the seasoned flour.
- Heat saute pan over medium heat. When hot, add 1 ounce clarified butter. Place fillets in pan, skin side down (**I always use skinless fish). Cook until golden brown, turn over and cook until done.
- Remove fillets onto a plate. While pan is still hot, wipe the pan out with a clean damp rag or paper towels. Place back on the stove. Add fresh butter; when it starts to brown add the Grenoble sauce and saute until heated, approximately 1-2 minutes. Pour the warmed Grenoble sauce over the fillets** and serve.
- **After reading the first review of this recipe I wanted to add a final note. The cookbook says to serve only 1 tablespoon of the Grenoble sauce over each fillet. That may help in making the dish more balanced, as opposed to using all of the sauce.
Nutrition Facts : Calories 673.7, Fat 30.5, SaturatedFat 17.9, Cholesterol 192.9, Sodium 1360.3, Carbohydrate 55.7, Fiber 2.7, Sugar 0.9, Protein 42.8
SIMPLE WHITEFISH WITH LEMON AND HERBS
I can't believe something this simple can taste this good. This was actually my very first time making fish, and it turned out absolutely fabulous! This is another recipe from my favorite cookbook, Eating for IBS by Heather Van Vorous. I actually didn't have any rosemary, so I made it with basil and oregano. Try it with your favorite fresh or dried herbs!
Provided by Kree6528
Categories Whitefish
Time 23m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 450 F and place a heavy baking sheet in oven to preheat as well.
- Cut 4 large rectangles of foil or parchment paper and place a fish fillet in the center of each piece.
- Combine remaining ingredients except lemon slices in a small bowl and stir well.
- Spread mixture evenly over fish, scatter lemon slices on top, and fold the edges of the foil or paper up over each fillet, crimping edges tightly.
- Place packaged fish on preheated baking sheet and bake 13-15 minutes, until fish is just cooked through.
- Serve fish in packages.
Tips:
- Use fresh, firm whitefish fillets for the best results. - Season the fish fillets liberally with salt and pepper before cooking. - For a crispy crust, sear the fish fillets in a hot skillet until golden brown on both sides. - Be careful not to overcook the fish, as it will become dry and tough. - Serve the fish immediately with the sauce and parsley, or store it in an airtight container in the refrigerator for up to 2 days.Conclusion:
Whitefish Grenoble is a classic French dish that is both elegant and delicious. It is perfect for a special occasion or a weeknight meal. The delicate flavor of the whitefish is perfectly complemented by the rich and creamy sauce, and the parsley adds a touch of freshness. This dish is sure to impress your guests, and it is also a great way to use up any leftover fish.
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