Grenoble Style Fish (Snapper Grenobloise) (French) recipe
How to make Grenoble Style Fish (Snapper Grenobloise) (French)
Ingredients
4 × 150 g – thick snapper fillets, skin on
sea salt and pepper
250 ml – fish stock
2 – large potatoes, peeled and cut into thick slices
1 – cinnamon stick
1 – star anise
2 tbsp – olive oil
2 bunches – young spinach, trimmed
1 tbsp – butter
3 tbsp – croutons made from sourdough
2 tbsp – slivered almonds
2 tsp – capers
2 tbsp – chopped flat-leaf parsley
2 tbsp – semi-dried tomatoes
Preparation
Score the snapper fillets with a couple of shallow cuts on the flesh side and season the flesh with salt and pepper.
Bring the fish stock to a simmer and add the potatoes, cinnamon and star anise. Cover and cook until just soft then set aside.
Heat 1 tablespoon of the olive oil in a frying pan and fry the snapper skin-side down until crispy, for approximately 3–4 minutes. Turn the fish over, turn the heat down to low and cook for another 5 minutes. Remove from the pan.
Add the remaining oil to the pan and quickly wilt the spinach, adding salt and a dash of fish stock from the potatoes. Remove from the pan.
Add the butter to the pan along with the remaining ingredients and 1 tablespoon of the fish stock. Warm briefly, seasoning to taste.
Place slices of potato in the middle of each plate followed by the spinach and then the fish. Top with the ingredients from the frying pan.
We’ll be starting with a little bit of potato first i’m going to peel it slice it and poach it in a fish stock so basically olive oil in this one we have choosing a snapper season the fish only on the flesh side as we’re going to painfried skin first
So basically the beauty of the recipe is that everything is done in one pan the sauce is finished in one pan so you get a hundred percent of the juice of the fish say cooking time would be what cooking time i’d probably say three or four minutes just to crisp for the skin
And i will probably have another three or four minutes on the other side to accompany the fish meiji wilts a good handful of baby spinach leaves adds olive oil salt and a dash of fish stock the potatoes are ready his sauce starts with butter sourdough croutons slivers of almonds
Small segments of peeled lemon capers fresh thyme and parsley then semi-dried tomatoes once the juices emulsify with the butter he spoons it over the fish there what up all the garnish on top that’s a beautiful fish