Kosher Salt
White Pepper
10 ounce filets off whole rainbow or brook trout; skin on, scaled.
1 tbsp olive oil
1 tbsp butter
lemon, segmented, diced 1/8 (brunoise)
1 tbsp fresh lemon juice
tbsp capers
1 tbsp minced parsley
Grenobloise is a classic French sauce, composed of capers, brown butter or beurre noisette and lemon. This recipe is for a classic dish La Truite Grenobloise, or trout with sauce Grenobloise. I prefer to cook fish filets, generally, with the skin on. The skin, if properly cooked, will remain crispy while the flesh of the fish is soft and delicate. To get crispy skin, two things are important. One is to remove all excess water, and the other is to leave your fish filet cooking on the skin side until the skin is set and well caramelized.
First, with the back or dull side of your knife, gently scrape the skin in one direction to remove excess water dry on a towel with each stroke.
Next, season each fillet on both sides with Salt and pepper, and allow to rest for 15 minutes.
Heat the olive oil in a large saute pan over medium high heat until just below smoking. Place each fillet...
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