TROUT GRENOBLOISE WITH TIAN OF
3 tablespoons olive oil
4 slices good
quality white bread, with no crust, cut into 1/4-inch cubes
freshly ground pepper
4 whole brook trout, filleted
1 cup all-purpose
4 tablespoons olive oil
4 tablespoons butter
2 lemons, segmented
and finely diced
4 tablespoons fresh lemon juice
2 tablespoons capers
1/3 cup fresh flat leaf parsley, finely chopped
tablespoons of oil in a small saute pan over medium high heat, saute the cubes
of bread until golden brown on all sides, remove to a plate.
fillet on both sides with salt and pepper to taste. Season the flour with salt
and pepper to taste. Dredge each fillet lightly on the skin side and tap of
extra flour. Heat the olive oil in a large saute pan over medium high heat
until just smoking. Place each fillet flour side down in the oil and cook until
golden brown. Turn the fillets over and reduce heat to medium and continue
cooking until cooked. Remove fillets to a plate.
Add butter to pan and cook
until browned. Add lemon segments and juice. Remove pan from heat and stir in
capers and parsley. Plate fish and top with sauce and reserved croutons.
3 small zucchini, thinly sliced
1/4 cup olive oil
6 cloves garlic, thinly sliced
cup finely chopped chervil
salt and freshly ground pepper
oven to 400 degrees F.
Brush an 8-inch baking dish with olive oil and
arrange the vegetables in the dish, alternating rows of zucchini and tomatoes.
Drizzle each row with olive oil, season with salt and pepper and sprinkle
with the sliced garlic.
Bake for 30 to 40 minutes or until potatoes are
tender. Remove from oven and sprinkle with chervil and salt and pepper.
Serve hot or at room temperature.