Trout "a la grenoblaise"
serves 4


For the Trout
4 medium sized trout (filleted and de boned)
1/4/ cup olive oil

For the Croutons
2 slices bread (crusts removed), 1/4" dice
1 tbsp butter, 1/4 cup olive oil

For the Sauce
3 lemons, juiced
2 tbsp butter
1 garlic clove, 1 thyme sprig
2 plum tomatoes (peeled) 1/4" dice
2 tbsp caper
1/4 bunch parsley (minced)

1. Cook the croutons: heat a heavy-bottomed frying pan over medium-high heat. Add the oil and butter to the pan. Add the bread and saute until golden brown. Season with salt and pepper and drain on paper towels.
2. Cook the trout: Over medium-high heat, heat a heavy-bottomed frying pan. Season the trout with salt and pepper. Add the oil to the pan. When the oil just begins to smoke, carefully lay the trout into the pan; skin side down. Press the trout with a spatula if the fish begins to curl in the pan.
3. Reduce the heat to medium and continue to cook the trout until the skin is crispy (approximately 2 minutes). The fish should be 3/4 cooked at this point, and raw on top only. Remove the trout and reserve.
4. Finish the sauce: Discard the remaining oil and return the pan to medium heat.
5. Add the butter, thyme, and garlic and heat until butter is frothy and aromatic.
6. Return the trout to the pan (skin side up) and add the lemon juice, tomatoes, capers and parsley.
7. Simmer for 30 seconds and serve immediately with the croutons on the side. The butter should be sizzling when served.