SOLE GRENOBLOISE
Capers add pungent, salty distinction to mild pan-fried sole.
Provided by Martha Stewart
Categories Seafood Recipes
Number Of Ingredients 10
Steps:
- Pour milk into a shallow bowl. Put flour on a dinner plate or other flat dish. In a medium-size skillet set over medium-high heat, heat the oil until hot. Place fillets into milk. Remove one; dredge both sides in flour. Tap off excess flour, and place fish into the hot oil. Season each side with 1/4 teaspoon salt and a pinch of black pepper. Repeat with the remaining fillet. Cook fish until browned on both sides, about 2 minutes per side. Transfer to a serving plate.
- Wipe pan, and return to medium heat. Add butter; cook until melted and starting to brown, about 1 minute. Stir in capers; cook until butter is golden brown. Remove from heat. Squeeze lemon juice over fish. Top with hot butter and capers. Garnish with parsley.
EASY SOLE MEUNIERE
Steps:
- Preheat the oven to 200 degrees F. Have 2 heat-proof dinner plates ready
- Combine the flour, 2 teaspoons salt, and 1 teaspoon pepper in a large shallow plate. Pat the sole fillets dry with paper towels and sprinkle one side with salt.
- Heat 3 tablespoons of butter in a large (12-inch) saute pan over medium heat until it starts to brown. Dredge 2 sole fillets in the seasoned flour on both sides and place them in the hot butter. Lower the heat to medium-low and cook for 2 minutes. Turn carefully with a metal spatula and cook for 2 minutes on the other side. While the second side cooks, add 1/2 teaspoon of lemon zest and 3 tablespoons of lemon juice to the pan. Carefully put the fish filets on the ovenproof plates and pour the sauce over them. Keep the cooked fillets warm in the oven while you repeat the process with the remaining 2 fillets. When they're done, add the cooked fillets to the plates in the oven. Sprinkle with the parsley, salt, and pepper and serve immediately.
TROUT GRENOBLOISE
Preparing Trout Genobloise -- a classic French bistro dish with a lively mix of lemon, capers, and parsley -- provides the cook with an opportunity to practice several knife cuts.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 9
Steps:
- Using a paring knife or chef?s knife, cut ends from lemons. Working from top to bottom, cut off peel, pith, and membrane in one motion, following curve of lemon. Hold lemon over a bowl to catch juice. Work knife in toward center along segments as close to membranes as possible, letting segments drop into the bowl. Squeeze juice from membranes into bowl. Coarsely chop segments.
- Using a serrated knife, cut bread into 1/4-inch dice. Melt 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add bread. Cook, stirring occasionally, until golden brown, about 4 minutes. Transfer croutons to paper towels to drain. Wipe out skillet; set aside.
- Season trout with salt and pepper. Dredge in flour; shake off excess. Heat 2 tablespoons butter and 1 tablespoon oil in skillet over medium-high heat until butter has melted and oil is hot. Add 2 fillets; cook, turning once, until golden, 1 1/2 to 2 minutes per side. Transfer to a serving plate. Wipe out skillet. Add 2 tablespoons butter and remaining tablespoon oil; repeat with remaining fish.
- Add remaining 2 tablespoons butter to skillet. Cook over medium-high heat until butter begins to turn brown, about 1 minute. Quickly remove from heat, and add capers, parsley, and lemon segments; swirl skillet to combine. Pour sauce over trout fillets, dividing evenly. Sprinkle with croutons. Garnish with lemon wedges and parsley.
More about "sole grenobloise recipes"
LEMON SOLE GRENOBLOISE RECIPE - GREAT BRITISH CHEFS
Web May 12, 2015 Imperial Lemon sole 4 lemon sole, whole 140g of unsalted butter 3 slices of white bread 3 tbsp of mini capers 2 tbsp of parsley, …
From greatbritishchefs.com
Category MainTotal Time 1 hrEstimated Reading Time 2 mins
From greatbritishchefs.com
Category MainTotal Time 1 hrEstimated Reading Time 2 mins
I THOUGHT I HATED CAPERS UNTIL I TRIED SAUCE …
Web Mar 2, 2021 To make sauce grenoboise, you brown your butter in a pan, and then you add lemon juice. After cooking that, you add capers and parsley, season the whole thing with salt and pepper, and spoon it...
From greatist.com
From greatist.com
SOLE FILLETS, JERSEY ROYALS & SAUCE GRENOBLE - GREAT …
Web Dover sole 3 Dover sole, skinned, each weighing 450g Sauce grenoble 100g of gherkins 100g of baby capers 1/2 lemon, juice only 1 handful of parsley, chopped Crab-crushed Jersey Royals 450g of Jersey Royal …
From greatbritishchefs.com
From greatbritishchefs.com
SOLE à LA GRENOBLOISE | SAVEUR
Web Step 1 Season sole filets with salt and pepper; put them into a shallow dish. Cover with milk; set aside. Step 2 Using a knife, cut white pith away from lemon; remove segments by slicing between...
From saveur.com
From saveur.com
FLOUNDER GRENOBLOISE - BETTER HOMES & GARDENS
Web Dec 10, 2020 Ingredients ½ cup all-purpose flour 1 teaspoon salt ½ teaspoon pepper 1 ½ pound skinless, boneless flounder, striped sea bass, or sole filets 3 tablespoon butter 1 teaspoon olive oil 2 tablespoon …
From bhg.com
From bhg.com
SCALLOP GRENOBLOISE - LUDO LEFEBVRE
Web Segment the lemons and squeeze out the juice from the membranes into a bowl and set aside. Pour off any oil in skillet, wipe clean, and set over medium heat. Add the butter …
From ludolefebvre.com
From ludolefebvre.com
LEMON SOLE GRENOBLOISE - THE PEAT INN
Web Ingredients LEMON SOLE 4 lemon sole, whole 140g of unsalted butter 3 slices of white bread 3 tbsp of mini capers 2 tbsp of parsley, chopped 1 lemon salt vegetable oil Method …
From thepeatinn.co.uk
From thepeatinn.co.uk
SCALLOP GRENOBLOISE - FOOD & WINE
Web May 2, 2022 Sprinkle scallops evenly with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Heat oil in a large nonstick skillet over medium-high. Add scallops; cook until …
From foodandwine.com
From foodandwine.com
TURBOT GRéNOBLOISE WITH SEA HERBS AND WILD GARLIC RECIPE
Web Method. For the bear garlic purée, heat the lemon zest, lime zest, ginger, lemongrass and oil in a saucepan over a low heat to a temperature of around 60C.
From bbc.co.uk
From bbc.co.uk
SOLE GRENOBLOISE | HANNAH RICHARDSON | COPY ME THAT
Web 2 Dover sole , (or lemon sole) scaled and cleaned 3 When the edges become golden, turn over onto the brown side and start to add little nuggets of the seasoned butter Steps
From copymethat.com
From copymethat.com
WHITE ASPARAGUS à LA GRENOBLOISE - PARDON YOUR FRENCH
Web Apr 16, 2023 Step 1 – Peel the asparagus using a vegetable peeler (see above instructions) and snap the woody ends off the base (about 2 inches). Step 2 - Add the …
From pardonyourfrench.com
From pardonyourfrench.com
SOLE GRENOBLOISE, THE CLASSIC FRENCH DOVER SOLE RECIPE
Web Nov 7, 2016 Sole Grenobloise, the classic French Dover Sole recipe 5,224 views Nov 7, 2016 98 Dislike Share Save Pete's Pans 3.61K subscribers Learn how to cook the …
From youtube.com
From youtube.com
SOLE GRENOBLOISE RECIPE | EAT YOUR BOOKS
Web Sole grenobloise from The Way To Cook by Julia Child. Shopping List; Ingredients; Notes (0) Reviews (0) ... If the recipe is available online - click the link “View complete recipe”– …
From eatyourbooks.com
From eatyourbooks.com
SOLE PETITE GRENOBLOISE RECIPE | EAT YOUR BOOKS
Web Sole petite Grenobloise from Leite's Culinaria by Jean Joho. Bookshelf; Shopping List; View complete recipe; Ingredients; Notes (0) Reviews (0) capers; parsley; milk; …
From eatyourbooks.com
From eatyourbooks.com
RECIPE: RAYMOND BLANC'S HAKE GRENOBLOISE - COUNTRY AND TOWN …
Web Feb 17, 2023 FOOD & DRINK Recipe: Raymond Blanc’s Hake Grenobloise Raymond Blanc’s Grenobloise dish makes fish Fridays fancy By Ellie Smith | 5 months ago This …
From countryandtownhouse.com
From countryandtownhouse.com
SAUTéED SOLE WITH CAPERS AND LEMONS (SOLE GRENOBLOISE) RECIPE
Web Save this Sautéed sole with capers and lemons (Sole Grenobloise) recipe and more from The Essential New York Times Cookbook: Classic Recipes for a New Century to your …
From eatyourbooks.com
From eatyourbooks.com
SAUTéED SOLE WITH CAPERS AND LEMONS (SOLE GRENOBLOISE) RECIPE
Web Save this Sautéed sole with capers and lemons (Sole Grenobloise) recipe and more from The Essential New York Times Cookbook: Tenth Anniversary Edition: The Recipes of …
From eatyourbooks.com
From eatyourbooks.com
SOLE à LA GRENOBLOISE RECIPE | EAT YOUR BOOKS
Web pattyatbryce on March 30, 2022 . Wow! fantastic dinner. Very easy. Serve with basic rice and veg. So buttery and amazing.
From eatyourbooks.com
From eatyourbooks.com
HOW TO COOK LEMON SOLE - GREAT BRITISH CHEFS
Web May 27, 2022 1 Preheat the oven to 200ºC/gas mark 6 and line an oven tray with greaseproof paper 2 Use a knife to cut off the head at the gills, and using a pair of …
From greatbritishchefs.com
From greatbritishchefs.com
You'll also love