Grenoble style means that a fish fillet is fried in butter and sprinkled with lemon cubes and capers.

This would actually already describe the 2nd course, because there is no more work involved. It does not necessarily have to be pike perch. Egli fillets or other fillets of turbot are also suitable, as are sole fillets. Only trout, salmon, herring, haddock turn out in a different way. With redfish fillets a try can succeed – fish purchase is known to be a matter of luck. If you pre-order, the fishmonger will hopefully separate out.

You need no more than one piece of fillet the size of a child’s hand per person. The important thing is the short frying time and the low heat: the butter must just foam, then the salted fillet must go in. It must not brown and must be put on the plate after 2-3 minutes. This is the only way to keep it juicy inside! Flour, cow’s milk or otherwise breadcrumbs, these props of an outdated kitchen, are superfluous.

But do not skimp on butter! It is at the same time a sauce, into which you drip the juice of a lemon (according to your taste).

On the finished fillets sprinkle small cubes of skinned lemon slices. Add a little bit of lemon juice and 1 tbsp of drained capers per person to the frying butter (if it is brown, replace it with new butter!).

These sos

Pike Perch Fillet Grenoble Style

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Instructions:

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