Fish Grenobloise 

8 PORTIONS

Ingredients

Fish fillets                                                              8 x 100g

Butter                                                                         150 g

Lemons                                                                     2

Flour                                                                          50 g

Capers                                                                       50 g

Salt

Pepper

Method

  1. Skin the fillets and pass them through seasoned flour.
  2. Shallow fry them in butter starting with the flesh side down and turning once only.  Place on a warm serving dish.
  3. Pour over the butter and garnish with capers and peeled quarters of lemon.

Note:  Suitable fish are sole, plaice and trout.

 

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