Filet de Truite Grenobloise

Name: Filet de Truite Grenobloise (Trout Fillet with Lemon, Butter, and Parsley Sauce)
Prep time: 30 min
Total time: 30 min
Yield: Serves 4
Cuisine: French
Ingredients: 2 lemons; 75 grams (about 2 to 3 slices) white bread, cut into 7-millimeter (¼-inch) squares; Coarse salt and freshly ground pepper to taste; 100 grams (7 tablespoons) unsalted butter; 10 grams (2 tablespoons) chopped fresh-flat leaf parsley; 50 grams (3 tablespoons plus 1 teaspoon) clarified butter; 40 grams (1½ ounces) capers, drained; 150 grams (5¼ ounces) all-purpose flour; 2 trout, filleted

Trout Fillet with Lemon, Butter, and Parsley Sauce

Preparation info

Serves
4

Difficulty
Medium
Ready in
30 min

Appears in

The Fundamental Techniques of Classic Cuisine

By French Culinary Institute

Published 2021

About

Ingredients

2 trout, filleted
100 grams (7 tablespoons) unsalted butter

Europe
France
Fish course
Pescatarian
Mediterranean

Method

Prepare your mise en place.

Carefully remove the tiny bones from the trout fillets with kitchen tweezers. Place the fish on a plate, cover with plastic film, and refrigerate until ready to use.

Heat 30 grams (2