Scallops à la Grenobloise
Left Over Chicken Breast with Grenoboise
This sauce (pronounced greh-no-blue-os) originates comes from the French town of Grenoble. Very tangy by itself it pairs well with mild fish, and is perfectly rounded off with a topping of fresh parsley. Although most commonly cooked with fish or seafood it can, however, be served over a huge variety of dish choices, (see below) and is most excellent for sprucing up left-overs.
Some Mild Proteins easy to Saute in Butter and Served À la Grenobloise:
- Sole
- Flounder
- Halibut
- Cod
- Scallops
- Skate
- Tilapia
- Rockfish
- Ahi or other Tuna Steak
- Chicken Breast
- Segmented Cornish Game Hen
- Boiled Crab (or imitation)
- Broiled Lobster Tail
And for more ‘Palate-Full’ Proteins Try:
-
- Liver
- Trout
- Salmon
- Catfish
- Braised Lamb Shank
- Sardines
- Anchovies
- Shrimp
Vegetarian and Non-Protein Options/Accompaniments:
- Sauced with Grenobloise:
- Lentils
- Steamed and Sauteed Rice
- Steamed or Sauteed and Topped with Grenobloise:
- Green Beans
- Asparagus
- Sliced Potatoes
- Artichoke
- Greens such as spinach, arugula, kale, swiss chard, or water cress
- Apples
- Sauteed in Sauce Grenobloise:
- Toasted Artisan Bread Slices
- Croutons
Calamari Steak Fingers with Grenobloise
Sauce Grenobloise – Browned Butter, Lemon, and Capers
By: Semiserious Chefs
Makes: 3-4 sauce servings
Ingredients:
- 3 T unsalted butter
- 1 lemon halved
- 1 half juiced
- 1 half segmented and chopped
- 2 T drained capers
- 2 T chopped flat leaf parsley
Directions:
- Juice one half of the lemon into a small bowl. Remove the seeds.
- Peal the second lemon half and remove each segment from the pith. Peal off any tough skin parts and slice each segment into 1/4 inch pieces. Set aside with drained capers.
- Add the butter to a warm pan over medium heat. Whisk regularly (a silicone brush works well) until the butter just begins to turn golden. This will take several minutes. Do not burn your butter.
- Add the lemon juice slowly and whisk, being careful as it will splatter. When these have incorporated add the capers and lemon pieces.
- At this point you can either saute your precooked protein or vegetable in the sauce or simply drizzle it over. Garnish with chopped parsley and serve.
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