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Trout Grenobloise https://www.metro.ca/userfiles/image/recipes/truite-grenobloise-5062.jpg PT10M PT07M PT17M
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.
4
Salt and pepper to taste sufficient quantity, flour 4 skinless trout fillets 4 Tbsp. (60 mL) butter sauce:
Trout Grenobloise

Trout Grenobloise

Rate this recipe
4 Votes
4
servings
0:10
Preparation
0:07
COOKING
0:17
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients


  • Salt and pepper to taste

  • sufficient quantity, flour
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    1.8 - 2.5 kg SELECTED VARIETIES

  • 4
    skinless trout fillets
  • 4 Tbsp.
    (60 mL)
    butter
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    SALTED OR UNSALTED 454 g


  • sauce:
  • butter


    Flyer Deal  (1)
    SELECTION BUTTER

    SELECTION BUTTER

    $3.99 ea.

    SALTED OR UNSALTED 454 g

  • 1 3/4 oz
    (50 g)
    capers
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    454 g SELECTED VARIETIES

  • 1
    lemon, peel and pith removed, finely diced
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    LEMONS

    LEMONS

    $3.99 ea.

    2 lb PRODUCT OF SPAIN OR MEXICO

  • 2 Tbsp.
    (30 mL)
    chopped parsley
Imprimer ma sélection

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.

Source : Metro

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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