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Trout Grenobloise
2013-08-06
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
Metro
3
4
5
2
Salt and pepper to taste
sufficient quantity, flour
4 skinless trout fillets
4 Tbsp. (60 mL) butter
Trout Grenobloise
4
servings
0:10
Preparation
0:07
COOKING
0:17
TOTAL TIME
Ingredients
-
Salt and pepper to taste
-
sufficient quantity, flour
-
4
skinless trout fillets
-
4 Tbsp.
(60 mL)butter
-
butter
-
1 3/4 oz
(50 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.
Source :
Metro
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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.
