Summary: Grenobloise is a classic French sauce, composed of capers, brown butter or "beurre noisette" and lemon. This recipe is for a classic dish - La Truite Grenobloise, or trout with sauce Grenobloise.

Trout Grenobloise Kosher Salt White Pepper 10 ounce filets off whole rainbow or brook trout; skin on, scaled. 1 tbsp olive oil 1 tbsp butter

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