Trout grenobloise

Trout grenobloise, sauteed trout with browned butter sauce, lemon flesh, capers and parsley


Filleting a fish is kinda cool. If you run a fillet knife slowly along the bones of a fish, you'll  hear a zipper sound.


I filleted this rainbow trout I bought from Max Creek Hatchery at the Union Square Greenmarket. The hatchery is based out of Delaware County, N.Y. The fish was $6.

Ever since I had two classes on cooking roundfish and flatfish at school, I've been excited about cooking fish.

I was stoked when I saw how orange the rainbow trout flesh is. It turns pink when you cook the fish.

Basics of making trout grenobloise and croutons

I sauteed the trout, skin-side down, to make the skin crispy. The flesh above the skin turned solid and I flipped it over. I took the fish off the heat and added butter. As the butter bubbled in the pan, I added capers, lemon flesh, lemon juice and parsley. The butter didn't brown as much as I wanted it to. I was using a huge 12-inch saute pan. In class, we used small, stainless steel pans. Once you dropped the butter in that small pan, the butter would brown instantly.

I had already made the croutons. I had cut a slice of bread into cubes. I melted butter in a pan and dropped in the bread cubes.

Chef L had taught me how to toss croutons. Tip the pan and make sure all the bread cubes are in the bottom lip of your pan. Then quickly jerk back your arm and the bread should fly. When the croutons are golden brown, drain on paper towels and season with salt and pepper.

The grenobloise recipe that is closest to what we learned in school is actually on MarthaStewart.com. Click here for the recipe.