#grenobloise

Raymond Blanc Kitchen Secrets: Pollock fillet grenobloise, pomme puree

Raymond Blanc opened this recipe with the line ‘We have fished our cod to near extinction and whilst stocks are hopefully replenishing, it is lovely to have a fish like pollock’ Well, you’re not going to like me then…. Sadly pollock had done a disappearing act when I went to not one, but two different fishmongers. Luck of the draw not in my favour I headed to the shelves and picked up the dreaded…

New Post has been published on http://allfoodblog.com/sole-grenobloise-recipe/

Sole Grenobloise recipe

In the realm of classic French cuisine, any preparation bearing the designation grenobloise—literally, “of Grenoble”, a city in southeastern France—is served with a sauce of browned butter, capers, parsley, and pieces of lemon.

Ingredients

2 whole skinless sole filets (about 4 oz. each), halved lengthwise down center line Kosher salt and freshly ground black pepper to taste 1⁄4 cup milk 1 lemon, peeled 1⁄2 cup flour 2 tbsp. clarified butter 2 tbsp. unsalted butter (like L’Ancêtre Bio Organic) 2 tsp. capers, drained 2 tsp. coarsely chopped flat-leaf parsley

Method

1. Season sole filets with salt and pepper; put them into a shallow dish. Cover with milk; set aside.

2. Using a knife, cut white pith away from lemon; remove segments by slicing between membranes. Cut half the segments into 1⁄2″ pieces. (Reserve the other half for another use.) Put flour on a plate; season with salt and pepper; set aside.

3. Heat clarified butter in a large skillet over medium-high heat. Remove filets from milk; fold the thin, tapered ends under to create an even thickness. Dredge both sides in flour, shake off excess, and add to skillet. Cook, turning once, until golden brown, about 2 minutes per side. Transfer to plates; cover with foil to keep warm.