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By Chef Chandan Prajapati

Pan Seared Fish Grenobloise

Grenobole is a city in France. The term Grenobloise is used to basically denote a sauce consisiting of butter, lemon, capers and parsley.

INGREDIENTS

Fish fillet cut into 2 inches slices – use 1 fillet of any fish. So you may get 5 to 6 slices  (I used fish John Dory)

Salt to taste

White pepper powder – to taste

Lemon juice – 1 tsp

Refined flour to dust

Oil – 1 tbsp

Butter – 2 tbsp

Capers – 6 to 8 each

Parsley chopped – 1 tbsp

Lemon whole – 2 each (peel the lemon, cut into wedges, remove the seeds and cut the peeled wedges into cubes)

GARNISH

Lemon slices

METHOD

Marinate the fish slices with salt, pepper and lemon juice.

Heat a flat pan or griddle. Add oil and let the oil reach the smoking point. Lower the heat. Dust the fish slices with refined flour and put the pan or griddle. Let the fish cook for 2 minutes. Turn the fish and cook the other side. The color of the cooked should be light brown. Put the fish on palte.

Now to prepare the grenobloise sauce, heat another pan. Melt the butter in the pan on low temperature till light brown. Do not burn the butter. Add capers, parsley and lemon cubes. Mix and pour the sauce on the fish.  Garnish with lemon slices and sprinkle some chopped parsley.

 

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