Fish à la française
Description
The French city of Grenoble (by the way, a twin city of our Irkutsk) is located in the south-east of France and is the center of the historical region of Dauphiné. Grenoble's cuisine has absorbed traditions of German, Italian, and Provençal cooking. The locals here love to eat and certainly know how to cook. If a French restaurant offers you a dish "Grenobloise," it most likely means it will be served with a sauce made of browned butter, capers, parsley, and lemon. Having learned this,
Instructions
- 1
Step 1
Prepare the fish: remove the skin, gut, and wash. Cut off the head and tail, then separate the fillet from the bones.
- 2
Step 2
Cut the fillet into pieces, place in a container or other dish, and pour milk over it.
- 3
Step 3
Remove the peel from the lemon (also remove the white part and membranes), and cut the flesh into small pieces.
- 4
Step 4
Wash parsley, dry and finely chop.
- 5
Step 5
Dredge the fish pieces in flour and quickly fry in well-heated olive oil - 2-3 minutes on each side.
- 6
Step 6
Place the fish on a plate and cover with a lid or foil. In the same skillet, melt the butter and heat for several minutes. As soon as the butter begins to turn brown, add the parsley, chopped capers, and lemon pieces. Stir, pour the sauce over the fish, and serve immediately.