GRENOBLOISE SAUCE RECIPE RECIPES

KING GEORGE WHITING GRENOBLOISE RECIPE | GOOD FOOD

King george whiting grenobloise Recipe | Good Food image

King george whiting is the largest of the whiting family, with firm, sweet, white flesh that cooks very quickly. The grenobloise sauce is from Grenoble, a small French city close to the border where France, Switzerland and Italy meet. This recipe is also perfect with salmon, tuna or even chicken breast.

Provided by goodfood.com.au

Categories Dinner

Total Time 30 minutes

Yield SERVES 2

Number Of Ingredients 8

Ingredients

4 large king george whiting fillets
salt and freshly ground pepper
40g butter
4 tsp water
1 lemon, segmented and juiced
1 tbsp capers, washed and drained
2 slices white bread, toasted and cut into 1cm cubes
1 tsp flat-leaf parsley, chopped

Steps:

Season the whiting fillet. Melt the butter in a large frying pan over a medium heat until foaming, then add the fish and fry for 5 minutes skin side down, then turn and finish cooking. Set fish aside on a warm plate.

For the sauce, add water to the hot frying pan so the caramelised juices dissolve into the liquid as it boils. Add the lemon segments, capers and bread cubes to the frying pan, return to the boil and season to taste.

To serve, divide the fish between two plates and pour the sauce over and around the fish. Sprinkle with chopped parsley and serve.

SALMON GRENOBLOISE RECIPE - JACQUES PÉPIN | FOOD & WINE

Salmon Grenobloise Recipe - Jacques Pépin | Food & Wine image

Plus: More Seafood Recipes and Tips

Provided by Jacques Pépin

Yield 4

Number Of Ingredients 10

Ingredients

1 1/2 tablespoons canola oil
2 slices white bread, cut into 1/2-inch croutons (1 cup)
4 salmon fillet steaks with skin on (6 to 7 ounces each)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 tablespoons 1/4-inch pieces of lemon flesh
2 tablespoon drained capers
2 teaspoons minced fresh chives
2 tablespoons unsalted butter
1 tablespoon red wine vinegar

Steps:

Heat the oil until it is hot but not smoking in a nonstick skillet. Add the croutons, and cook them for about 2 minutes in the oil, stirring them occasionally until they are nicely browned on all sides. Transfer the croutons to a bowl, and set them aside.
Sprinkle the fish steaks on both sides with the salt and pepper, and place them skin side down in the hot skillet you used to sauté the croutons. (No additional fat is required.) Cook the fish, uncovered, for 3 minutes over medium to high heat, then cover and cook it for another 2 minutes. Place the steaks skin side up on a warm platter, and sprinkle them with the croutons, lemon flesh pieces, capers, and chives.
Discard any fat that has accumulated in the skillet. (Jacques Pépin had 2 tablespoons of melted fat from the fish in his skillet.) Add the butter to the skillet, and cook it over medium heat until it is lightly browned. Add the vinegar, shake the pan to mix it in, then pour the mixture over the fish steaks on the platter. Serve immediately.

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