Photo: Lars Blankers
Rainbow trout Grenobloise
14 ingredients
30 min + 30 min
Serves 4
openrecipes
The success of this dish is in carefully controlling the heat when cooking the fish. If the butter becomes too hot, it will burn, and the meat or fish will dry out, however if the butter is not hot enough, the fish or meat will not brown and will stew in its own juices.
Estimated Nutrition (whole recipe, rough)
653
Calories
39g
Protein
30g
Fat
59g
Carbs
Counts 11 of 13 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| White Bread | 1 slice (30g) white | 79 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| White Pepper | 1 tsp ground (2.3g) | 6 |
| Capers | 1 tbsp (9g) drained | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Rainbow Trout | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 400g/14oz Jersey Royal potatoes
- 2 tbsp extra-virgin olive oil
- 2 tsp chopped fresh flatleaf parsley
- salt and freshly ground black pepper
- 2 x 250g/9oz rainbow trout
- 4 pinches sea salt
- 2 pinches freshly ground white pepper
- 40g/1½oz unsalted butter
- 4 tsp water or brown chicken stock
- ¼ lemon
- 1 tbsp capers
- 1 tsp chopped fresh flatleaf parsley
- 30g/1oz white bread
- 1 tsp chopped fresh flatleaf parsley
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes