THE CAPER-CHARRED FINS

(Our Play on Trout Grenobloise)

THE CAPER-CHARRED FINS

Ingredients: 2 Trout or White fish fillets, 100g Butter, 2 tbsp Capers, 1 Lemon (diced), 1 tsp Black pepper, 1 tsp Salt, Fresh Parsley, Croutons...

Ingredients

  • 2 Trout or White fish fillets
  • 100g Butter
  • 2 tbsp Capers
  • 1 Lemon (diced)
  • 1 tsp Black pepper
  • 1 tsp Salt
  • Fresh Parsley
  • Croutons

Cooking Method

  1. The Scorch Pan-fry fish in oil until the skin is rock-hard crispy; remove.
  2. The Architect Melt butter in the same pan; cook until it turns a pale biscuit gold and smells like toasted nuts (Beurre Noisette).
  3. The Bloom Add capers and lemon dice with a tiny 15ml splash of water; the sizzle will bloom the oils.
  4. The Marriage Toss for 1 minute until a thick golden silk forms; pour over the fish.
  5. The Final Flourish Top with a massive hit of raw parsley and fresh croutons for a texture hit.

Cuisine: French

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