Trout Grenobloise

Name: Trout Grenobloise
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 teaspoons freshly ground black pepper; 2 teaspoons salted capers, rinsed; 118 milliliters all-purpose flour; 1 Juice of lemon; 1 teaspoon salt; 680 grams trout, butterflied; 1 Tbsp unsalted butter; 2 Tbsps clarified butter or vegetable oil

Need a pescatarian main course? Trout Grenobloise could be a super recipe to try. This recipe serves 4. One portion of this dish contains approximately 37g of protein, 21g of fat, and a total of 397 calories. From preparation to the plate, this recipe takes about 45 minutes. If you have butter, juice of lemon, trout, and a few other ingredients on hand, you can make it. To use up the flour you could follow this main course with the Apple Tart with Caramel Sauce as a dessert.

Instructions

Place flour in a shallow dish.

Ingredients you will need

All Purpose Flour

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.

Ingredients you will need

Butterflied Trout

Salt And Pepper

Black Pepper

All Purpose Flour

Trout

Salt

Heat butter or oil in a large skillet over medium-high heat.

Ingredients you will need

Butter

Cooking Oil

Equipment you will use

Frying Pan

Add trout to skillet, skin-side up. Cook until pale golden, about 3 minutes. Turn and continue cooking, 3 to 4 minutes more.

Ingredients you will need

Trout

Equipment you will use

Frying Pan

Remove trout to a warmed serving platter.

Ingredients you will need

Trout

Remove skillet from heat.

Equipment you will use

Frying Pan

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.

Ingredients you will need

Lemon Juice