Trout Grenobloise

Recipe ingredients

• Salt and pepper  to taste
• Sufficient quantity, flour*
• 4 skinless trout fillets
• 4 Tbsp. (60 mL) butter*
• Sauce:
• 7 Tbsp. (100 mL) butter*
• 1 3/4 oz. (55 g) capers*
• 1 lemon, peel and pith removed, finely diced
• 2 Tbsp. (30 mL) chopped parsley

Preparation

Season fillets and dredge lightly in flour.

In a skillet over medium heat, melt butter and cook fillets 2-3 minutes per side.   Transfer to a hot plate and keep warm.

Preparation — Sauce:
In a skillet, melt butter over medium-high heat.

Quickly add capers and diced lemon. When the butter begins to brown, add parsley.

Spoon sauce over fillets.

Suggestion

For fish, cooking time is based on thickness not weight.

Measure the fish where it’s thickest and calculate 5 minutes per centimetre or 8 to 10 minutes per inch of thickness.

* We recommend Selection and Irresistibles products.

Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!

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