Trout Grenobloise

Trout Grenobloisewater - dry on a towel with each stroke.
Kosher SaltNext, season each fillet on both sides with Salt and
pepper, and allow to rest for 15 minutes.
10 ounce filets off whole rainbow or brook trout; skinHeat the olive oil in a large saute pan over medium
on, scaled.high heat until just below smoking. Place each fillet skin
1 tbsp olive oilside down in the oil and cook until golden brown. Do
1 tbsp butternot move or lift the filet until the skin is crisped, or you
½ lemon, segmented, diced 1/8" (brunoise)risk losing the skin off the filet. Turn the fillets over and
1 tbsp fresh lemon juicereduce heat to medium and continue cooking for just a
½ tbsp capersminute or two, until cooked (I prefer medium rare fish).
1 ¼ tbsp minced parsleyRemove fillets to a plate.
Grenobloise is a classic French sauce, composed ofTurn flame to low. Remove pan and allow pan cool for
capers, brown butter or "beurre noisette" and lemon.a few seconds. Add butter to pan and return to low
This recipe is for a classic dish - La Truite Grenobloise,heat to cook until butter is browned - not black. You
or trout with sauce Grenobloise. I prefer to cook fishcan tell if the butter is at the brown butter or "noisette"
filets, generally, with the skin on. The skin, if properlystage when it gives off a pleasant, nutty aroma. If it
cooked, will remain crispy while the flesh of the fish issmells of raw flour, it is not yet at the noisette stage; if
soft and delicate. To get crispy skin, two things areit smells burnt, toss it - you've got Beurre noire.
important. One is to remove all excess water, and theRemove pan from heat and add lemon segment
other is to leave your fish filet cooking on the skin sidebrunoise and juice. Return to low heat, stir in capers
until the skin is set and well caramelized.and parsley. Plate fish on mound of potatoes and
First, with the back or dull side of your knife, gentlyspoon sauce on and around fish.
scrape the skin in one direction to remove excess