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Trout grenobloise with tian of zucchini - A recipe by wefacecook.com


40 minutes


  • 3 tablespoons olive oil
    4 slices good quality white bread, with no crust, cut into 1/4-inch cubes
    salt and freshly ground pepper
    4 whole brook trouts
    1/2 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

    Zucchini Tian:
    3 small zucchini, thinly sliced
    3 tomatoes, thinly sliced
    1/4 cup olive oil
    6 cloves garlic, thinly sliced
    1/4 cup finely chopped chervil
    salt and freshly ground pepper


  • Heat 2 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.
    Season each trout on both sides with salt and pepper to taste. Season the flour with salt and pepper to taste. Dredge each trout lightly on the skin side.
    Heat the olive oil in a large saute pan over medium high heat until just smoking. Place each trout in the oil and cook until golden brown. Turn the fish over and reduce heat to medium and continue cooking until cooked. Remove trouts 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.


    Preheat 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.
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Trout grenobloise with tian of zucchini