Trout Grenobloise Recipes

TROUT GRENOBLAISE WITH TIAN OF ZUCCHINI, TOMATOES, AND POTATOES AND MIXED GREEN SALAD

Steps:

• Heat 2 tablespoons of oil in a small saute pan over medium high heat, saute the cubes of bread until golden brown on all sides, remove to a plate. Season each fillet on both sides with salt and pepper to taste. Season the flour with salt and pepper to taste. Dredge each fillet lightly on the skin side and tap of extra flour. Heat the olive oil in a large saute pan over medium high heat until just smoking. Place each fillet flour side down in the oil and cook until golden brown. Turn the fillets over and reduce heat to medium and continue cooking until cooked. Remove fillets to a plate. Add butter to pan and cook until browned. Add lemon segments and juice. Remove pan from heat and stir in capers and parsley. Plate fish and top with sauce and reserved croutons.
• Preheat oven to 400 degrees F. Brush an 8-inch baking dish with olive oil and arrange the vegetables in the dish, alternating rows of the different vegetables. Drizzle each row with olive oil, season with salt and pepper and sprinkle with the sliced garlic. Bake for 30 to 40 minutes or until potatoes are tender. Remove from oven and sprinkle with chervil and salt and pepper. Serve hot or at room temperature.
• Place greens in a medium bowl. Whisk together the mustard, vinegar and salt and pepper. Drizzle in the olive oil and whisk until emulsified, add peppercorns, and season with salt and pepper. Pour some of the vinaigrette over the salad and toss to coat.

TROUT GRENOBLOISE

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.

TROUT GRENOBLOISE

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.