Archive of BBC Food Recipes

Rainbow trout Grenobloise

Prep time less than 30 mins
Cook time less than 30 mins
Serves 4
From Great British Food Revival
The success of this dish is in carefully controlling the heat when cooking the fish. If the butter becomes too hot, it will burn, and the meat or fish will dry out, however if the butter is not hot enough, the fish or meat will not brown and will stew in its own juices.


  1. For the potatoes, in a pan of lightly salted boiling water simmer the potatoes for 7-10 minutes, or until tender. Drain and cut each potato in half. Dress the warm potatoes with the remaining ingredients. Season, to taste, with salt and freshly ground black pepper.

  2. For the trout, pat the trouts dry to remove any excess moisture and season with the salt and pepper.

  3. Melt the butter in a large ovenproof frying pan over a medium heat until foaming, then add the fish and fry for 5-6 minutes on each sides. Remove the fish from the frying pan and set aside on a warm plate.

  4. For the sauce, add 40ml/3 tbsp water to the hot frying pan so that the caramelised juices are dissolved and emulsified into the liquid as it boils. Add the remaining ingredients to the frying pan and return to the boil. Season to taste with salt and freshly ground black pepper.

  5. To serve, place the fish on large oval serving plates and pour the sauce over and around the fish. Sprinkle the chopped parsley over the top and serve. Serve the dressed potatoes in a side bowl.


For the potatoes

  • 400g/14oz Jersey Royal potatoes
  • 2 tbsp extra-virgin olive oil
  • 2 tsp chopped fresh flatleaf parsley
  • salt and freshly ground black pepper

For the trout

  • 2 x 250g/9oz rainbow trout, gutted and scaled
  • 4 pinches sea salt
  • 2 pinches freshly ground white pepper
  • 40g/1½oz unsalted butter

For the sauce

  • 4 tsp water or brown chicken stock
  • ¼ lemon, segmented and juice reserved
  • 1 tbsp capers, washed and drained
  • 1 tsp chopped fresh flatleaf parsley
  • 30g/1oz white bread, cut into 1cm/½in cubes and toasted

To serve

  • 1 tsp chopped fresh flatleaf parsley

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Rainbow trout Grenobloise

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