Trout Grenobloise
Over the summer I discovered trout. It’s not that I hadn’t had trout before but it really made it’s way into my rotation of seafood. For some reason it was always on sale and that usually entices me to try something new. Needless to say I’ve had a good rotation of trout in my freezer for the past few months.
I started out by making my trout with a bacon sauce and while delicious I found that I needed new ways to make the trout so I clicked on over to epicurious.com for inspiration. Surprisingly enough there were a TON of recipes using smoked trout… who knew smoked trout was so big. It’s certainly not on my radar! And then I stumbeled upon this recipe for trout grenobloise that sounded pretty good. I’m a fan of fish prepared simply with butter and capers so I knew it would be good.
It’s nothing to write home about – it’s a pretty standard and traditional meal. But for those nights when you want a quick, no-fuss and delicious meal… this is a great choice. I served it alongside boiled potatoes (not that exciting, I know) and cauliflower. I love making Skate this way too!
Rating: *** 1/2 (out of 5)
TROUT GRENOBLOISE
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
1. 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.
2. 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.
3. 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.
Epicurious Television
September 1999
