Salmon à la Grenobloise (with capers, garlic & lemon)

by katerina on August 27, 2013

Grenobloise is a simple French sauce made with butter, capers, garlic, lemon and parsley and served with fish. Not only is it quick and easy to make while you are cooking the fish, but it also livens up simple steamed potatoes which are a nice side dish.

Fish a la Grenobloise

Although this recipe is for salmon, I find grenobloise works quite well with most fish and I have also made it with sole and trout to lovely results.

Print Recipe

Salmon à la Grenobloise (with capers, garlic & lemon)

(serves 2)

2 6oz salmon fillets, scaled and deboned
salt and pepper
2 tablespoons flour
1 teaspoon vegetable oil
1 tablespoon butter
1 clove garlic, minced
2 teaspoons capers, roughly chopped
1 lemon
2 tablespoons freshly minced parsley

1. Preheat the oven to 375F. Heat a medium skillet to medium high heat

2. Pat the fish dry and sprinkle with salt and pepper. Then lightly dredge the skin side in flour. Shake off excess. Add the vegetable oil to the hot skillet and then the fish skin side down.

3. Cook the fish until the skin begins to crisp and brown. Transfer the pan to the oven and continue cooking until it springs back to the touch and flakes apart (6-8 minutes depending on thickness)

4. Meanwhile, make the sauce. Zest and juice the lemon. Add the butter to a small skillet on medium low heat. Add the garlic and lemon zest as well. Allow to cook for 2-3 minutes, then add the capers and lemon juice and increase the heat until it is simmering.

5. When the fish is cooked, remove from the oven. Add the parsley to the sauce and taste. Serve the fish skin side up with the sauce spooned around it.


Prep Time: 5 minutes | Cooking Time: 15 minutes | Total Time:20 minutes
Calories(approximate per serving): 300



{ 1 comment… read it below or add one }

Gem May 11, 2014 at 11:26 am

Finally got around to doing this, but had to “mess” with the recipe. Used Arctic Char instead of Salmon, and cooked it under the broiler instead of pan & oven. Served it with the caper/lemon/parsley sauce which made the dish superb with great, multiple layers of flavors. Clearly a keeper, and next time will cook it according to this recipe – pan-seared & oven-finished.

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