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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