- April 24, 2022
- by Cindy Williams
- 0 Like
- 0 / 5
- Cuisine: New Orleans cuisine
- Difficulty: Easy
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Prep Time30 minutes
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Cook Time15 minutes
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Serving2
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View440
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. (www.saveur.com/article/Recipes/Sole-a-la-Grenobloise). My recipe calls for minced shallots to be sauteed in the butter before the stock, lemon juice, capers and parsley are added. I think it would be a good idea also to consider serving the dish with a few small lemon segments on top. But be careful with the lemon and don’t overdo it or use too much juice; otherwise, you’ll end up with a bitter overly acidic sauce. The chicken stock in this recipe operates to moderate the lemon juice, but, as always — taste as you cook!
Now, as to the fish itself. In New Orleans, black drum or the smaller puppy drum is on a LOT of restaurant menus. It is a firm flaky fish with a mild clean taste and just a hint of saltwater. Prepare it as you would redfish and try to stick with the smaller fish as the flesh gets a little tougher in larger ones.
Ingredients
Drum with Grenobloise
Directions
Lightly dredge the filets in seasoned flour.
Heat 2 TBS of butter in medium/hot skillet. Let it bubble up and talk to you.
Saute the filet until a pretty golden brown on both sides and then put in a 300 degree oven to keep warm.
Make the sauce: Wipe out the skillet if necessary. Add more butter and let it sizzle a bit. Saute shallots.
Add a little chicken stock and lemon juice. Reduce a bit and add capers and parsley. Taste for seasoning.
Pour sauce over fish and serve.
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SAUTEED DRUM WITH GRENOBLOISE SAUCE
Ingredients
Drum with Grenobloise
Follow The Directions
Lightly dredge the filets in seasoned flour.
Heat 2 TBS of butter in medium/hot skillet. Let it bubble up and talk to you.
Saute the filet until a pretty golden brown on both sides and then put in a 300 degree oven to keep warm.
Make the sauce: Wipe out the skillet if necessary. Add more butter and let it sizzle a bit. Saute shallots.
Add a little chicken stock and lemon juice. Reduce a bit and add capers and parsley. Taste for seasoning.
Pour sauce over fish and serve.
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