Trout Grenobloise

Trout Grenobloise
  • 4 servings
  • 0:10 Preparation
  • 0:07 Cooking
  • 0:17 Total Time


Add all
  • Salt and pepper to taste

  • sufficient quantity, flour

  • 4

    skinless trout fillets

  • 4 Tbsp.
    (60 mL)


  • sauce:

  • butter

  • 1 3/4 oz
    (50 g)


  • 1

    lemon, peel and pith removed, finely diced

  • 2 Tbsp.
    (30 mL)

    chopped parsley


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.

Source: Metro

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

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© Société des alcools du Québec, 2007