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Trout Grenobloise

If you prefer, have the skin removed when you buy the fish.

Photography: MAURA MCEVOY

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Ingredients

  • 2 tablespoons unsalted butter
  • 2 slices very thin white bread, crusts removed, cut into 1/4-inch cubes (about 1/2 cup)
  • 2 lemons
  • 1 tablespoon olive oil
  • 2 whole trout (about 1 pound each), filleted, pinbones removed
  • Salt and freshly ground pepper
  • 2 tablespoons capers
  • 2 tablespoons freshly chopped flat-leaf parsley

Directions

  1. Step 1

    Melt 1 tablespoon butter in a medium saute pan; add bread cubes. Cook over medium heat until golden, stirring frequently, about 2 minutes. Drain in a paper-towel-lined bowl; set aside.

  2. Step 2

    Cut ends off lemons, and remove peel, pith, and outer membranes, following the curve of the fruit with a paring knife. Lift sections away from membranes, and reserve. Squeeze juice from membranes over sections before discarding.

  3. Step 3

    Melt remaining tablespoon butter and olive oil in a large saute pan over medium heat. Season trout fillets with salt and pepper, and place in pan. Saute until golden brown, about 2 minutes on each side. Remove from heat; transfer fillets from pan, and keep on a warm plate. Add lemon sections and juice, capers, and parsley to warm pan, and toss to combine. Serve fish topped with sauce and reserved croutons.

Source
Martha Stewart Living, April 2000

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