Best 2 Trout Grenobloise Recipes

Trout grenobloise is widely known as a classic French dish that combines the delicate flavor of trout with a rich, buttery sauce infused with herbs and capers. With its origins in the city of Grenoble, this dish has captured the attention of food enthusiasts worldwide. Whether you're a seasoned chef looking to expand your culinary horizons or a home cook seeking an impressive dish to grace your dinner table, trout grenobloise offers a captivating journey through the art of French cuisine.

Let's cook with our 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.

Tips:

Choose the right trout: Opt for fresh, firm trout with bright eyes and no fishy odor. Smaller trout (8-12 ounces) are ideal for this recipe.
Properly clean the trout: Gut, scale, and rinse the trout thoroughly to remove any impurities.
Achieve crispy skin: Pat the trout dry before cooking to ensure crispy skin. You can also score the skin to help the flavors penetrate.
Use clarified butter: Clarified butter has a higher smoke point, making it less likely to burn and imparting a rich, nutty flavor.
Cook the trout carefully: Cook the trout over medium heat to prevent burning and ensure even cooking. Use a spatula to gently flip the trout to avoid breaking the delicate flesh.
Make the sauce separately: Prepare the sauce separately while the trout is cooking to prevent overcooking the fish.
Use fresh herbs: Fresh herbs like parsley and chives add a vibrant flavor to the dish. Chop them finely to release their aromatic oils.
Serve immediately: Trout Grenobloise is best served immediately after cooking to enjoy the crispy skin and flavorful sauce.

Conclusion:

Trout Grenobloise is a classic French dish that combines the delicate flavor of trout with a rich, buttery sauce and crispy skin. By following these tips, you can easily prepare this elegant and delicious dish at home. The combination of flaky trout, tangy capers, and aromatic herbs creates a harmonious balance of flavors that will impress your guests. Whether you're a seasoned cook or just starting your culinary journey, Trout Grenobloise is a must-try recipe that will surely become a favorite in your kitchen. So, gather your ingredients, put on your apron, and embark on a culinary adventure with this timeless French delicacy.