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Epicurious

Trout Grenobloise

4.5

(34)

Recipe information

  • Yield

    Makes 2 to 4 servings

Ingredients

2 12-ounce trout, butterflied
1/2 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons clarified butter or vegetable oil
1 tablespoon unsalted butter
Juice of 1 lemon
2 teaspoons salted capers, rinsed

Preparation

  1. Step 1

    1. Place flour in a shallow dish. 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.

    Step 2

    1. Heat butter or oil in a large skillet over medium-high heat. Add trout to skillet, skin-side up. Cook until pale golden, about 3 minutes. Turn and continue cooking, 3 to 4 minutes more.

    Step 3

    1. Remove trout to a warmed serving platter. Remove skillet from heat. 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. Pour sauce over trout and serve immediately.
TagsFrenchEuropeanTroutFishSeafoodLemonCitrusFruitMainDinnerNut FreeEasyQuickWeeknight Meals30 Minutes or Less5 Ingredients or FewerSaute
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