Pike Perch Fillet Grenoble Style

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 Flour, cow’s milk or otherwise breadcrumbs, these props of an outdated kitchen, are superfluous.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

Related Recipes:

Fish Fillet RoastRinse the fish fillet under cold running water, dry with household paper, then place in a large baking dish or... Fish Fillet Alla PuttanescaDry the fish fillet with kitchen towel, put in the refrigerator until use. Cut the olive flesh in pieces from... Pike Perch Fillet on Red Onion Cabbage with Celery SauceOnion slaw: Sift the powdered sugar into a saucepan and caramelize over medium heat. Extinguish with the port... Pike Perch in Potato Parmesan CrustFor the pike perch in potato-parmesan crust, it is best to let the fish fillets thaw overnight. The next day... White Fish Fried in Bacon Coat – * – Jo(*) with lemon mayonnaise and asparagus spears. Preheat the stove to 200 °C. Season the fish fillets with... Pike Perch Fillets with Pepper SauceTry this delicious pasta dish: Fillet walleye. Set fish trimmings aside. Rinse and dry fillets. Brush with... Sea Bass with Anchovy Caper ButterSlightly score the fish skin, divide the fish diagonally into portion pieces. Season fish with salt, pepper... Crispy Pike Perch on Paprika SauceDebone the zander fillets if possible, rub with lemon juice, salt, lightly pepper and lightly flour the skin... Marinated Red SnapperThis dish from the Caribbean has its origin in the Spanish method of pickling fish and meat. 1. 1. cut the... Fish Fillet with FennelFor the fish fillet with fennel, first steam the long grain rice in boiling hot salted water for 15 to 20...