The pan-fried fish is one of the easiest and fastest ways to cook. It requires very little preparation. It is particularly suitable for fillets, steaks, slices and flatfish (sole, dorado ...), trout ...
You can prepare your fish simply, just spent in the pan a few minutes with a drizzle of lemon juice or with a sauce deglazing with a little white wine, crushed tomatoes and herbs for example.
Fish in the Grenoble, Variation of cooking meunière that is to say cooked in butter, "à la Grenoble" is a sauce that marries wonderfully well the acidity of the lemon, the power of the capers , fondant fish with crunchy croutons. A delight!
It accompanies perfectly cod, trout, whiting, place, ray ...
Ingredients (for 4 people): 4 fish fillets
1 yellow lemon
2 slices of bread
2 tablespoons capers
100 g of butter
Olive oil or peanut oil according to your taste
Flour
Salt pepper
Preparation: Take your fish out at least 15 minutes before cooking. Pass it under the cold clear water and sponge it gently.
Peel the lemon raw, remove the supremes (neighborhood without skin) and detail them in small pieces. Cut the bread into small cubes and brown them in the pan with a little butter. Put them on paper towels. Book.
On a board flour and salt your fish. Tap it to remove the surplus.
Put about 50g butter with some oil, the butter / oil combination will prevent your butter from burning.
When the pan is hot, grab your fish (skin side first if you have kept it), allow about 2 minutes of cooking per side (depending on the thickness) until it is colored. Add salt and pepper. Add some butter during cooking if necessary. Sprinkle the fillets regularly with the cooking butter.
Over low heat, add the capers and lemon, leave on the heat for 2 to 3 minutes, turning your fish gently so as not to break it. Sprinkle with the juice on both sides.
Put your fish in a preheated dish. In the pan, add the remaining butter, wait until it is "frothed", put the bread croutons and mix. Pour the sauce over the fish fillets. Sprinkle with chopped parsley.
Serve with the parsley steamed potatoes or mashed rice ...
