nut-free · Dinner
Cured Trout with Lemon Caper Butter
Gravlax Grenobloise
Norwegian-cured trout with dill and juniper, butter-poached in a French grenobloise sauce of brown butter, lemon segments, capers, and crispy croutons, served with golden fingerling potatoes and fresh chervil.
$$
20 minsPrep
30 minsCook
50 minsTotal
MediumLevel
Nutrition per serving
820Calories
42gProtein
48gFat
52gCarbs
6gSugar
4gFiber
1180mgSodium
165mgChol
Goes well with
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international
Instructions
1
Prep
Crush juniper berries with the flat of a knife. Finely chop half the dill. Pat trout dry. Cut potatoes in half lengthwise. Cut lemon flesh from the rind in segments, removing all white pith, and reserve any juice. Mince garlic. Tear bread into 1cm crumbs.
2
Build 1
Combine salt, sugar, juniper, and chopped dill in a small bowl. Divide the cure mix between the two trout fillets, patting over both sides, drizzle each with 1 tbsp vodka, wrap tightly in plastic, and rest in the fridge 45 minutes for a quick cure.
3
Boil
Bring a pot of salted water to a boil. Add fingerlings and simmer 13 minutes until just tender. Drain and rest 3 minutes.
4
Sear
Heat 4 tbsp olive oil in a large heavy skillet over medium-high 90 seconds. Lay potatoes cut-side down and crisp 6 minutes until edges are deep gold. Lift to a plate.
5
Build 2
Toast bread crumbs with 2 tbsp butter in a dry skillet over medium 3 minutes stirring often, until deep gold and crisp. Tip onto a plate.
6
Sear 2
Unwrap trout, brush off excess cure, and pat dry. Heat 2 tbsp butter in the large skillet over medium 60 seconds until foaming. Add both trout fillets flesh-side down and butter-poach 2 minutes, then flip and cook 2 minutes more until the flesh just sets. Lift to a warm plate.
7
Plate
Add remaining 4 tbsp butter to the same skillet over medium heat 3 minutes until the milk solids turn deep nut-brown. Add garlic, lemon segments, lemon juice, capers, black pepper, and crispy croutons. Swirl 60 seconds off the heat. Lay trout fillets on plates, set crispy fingerlings alongside, spoon grenobloise butter generously over the fish, and scatter remaining fresh dill and chervil.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 360g (12.7 oz) skinless trout fillet
- 2 tbsp kosher salt
- 2 tsp granulated sugar
- 2 tsp juniper berries
- 30g (1 oz) fresh dill
- 2 tbsp vodka
- 600g (21.2 oz) fingerling potatoes
- 240ml (1 cup) unsalted butter
- 4 tbsp olive oil
- 2 fresh lemons
- 1/4 cup capers
- 2 thick slices white bread
- 6 garlic cloves
- 1 tsp ground black pepper
- 10g (small handful) fresh chervil