They say the way to a man’s heart is through his stomach. If your man likes fish, make this. Now.
Or if you’re single and hungry… make this. Now. It’s delicious and simple in either scenario, and even if you’re not entertaining a man friend, this is a crowd pleaser. It’s not incredibly difficult and I guarantee you have at least half the ingredients in your refrigerator right now.
On the menu: Filet de Truite Saute a la Grenobloise
(Fancy French for: Sauteed Trout, Grenoble Style)
1 trout, deboned (ask your local fish monger to debone them for you, pin bones included)
2 slices white bread, crusts cut off and cubed into 1/4 inch squared cubes
2 Tbsp butter, for cooking croutons
2 Tbsp capers
1/4 cup flour
6 Tbsp butter, for sauce
Cook the white bread over medium heat in butter until browned (constantly shake the pan so they brown on all sides and don’t burn). Set aside until needed. Peel the lemons (see note!), cut into supremes (see other note!) and set aside until needed.
Lightly season the trout fillets (each half of the fish is 2 fillets, 2 fillets feeds one person) and dredge in flour, shaking off excess. Melt 2 Tbsp butter in a non-stick pan. Once butter is melted, place fillets scale-side-down in pan and turn heat up to high. Once fish is almost cooked through (about 5 minutes), flip and cook for another 3 minutes on the other side. Set fish aside on a clean, hot plate.
Wipe the pan with a paper towel and add remaining 4 Tbsp of butter. Cook butter over medium heat, constantly shaking pan so the butter browns and doesn’t burn. In rapid succession, add capers, lemon supremes, and at the last second, add croutons, toss, and spoon immediately over the fish.
Creating the lemon supremes: Holding the lemon in the palm of your left hand, use the sharp knife to cut in between the membrane and the flesh of the lemon. Pull back the membrane with your thumb and slice between the other side of the flesh and membrane. A lovely little slice of lemon will fall out. Repeat, folding the membranes back as you go, like the pages of a book. The end result is a bowl of tiny lemon slices without the chewy membrane. These are called supremes. If this description was totally confusing to you, then squeeze a lemon over the fish when you’re done. It’s not the same flavor, but it’ll do.