Sauce Grenobloise & Crispy Skinned Salmon

Grenobloise — a classic French sauce made with lemon, parsley, capers and butter — is the perfect accompaniment for salmon, or pretty much any other fish you prefer!

Remember that you’ll need to remove the scales from the skin before cooking, if you aren’t sure how to do this your fish monger should be able to scale it for you. Then all you need is a bit of salt, a bit of oil and and a hot pan to work some magic.



This recipe is one of my favourites from my first book, Manu’s French Kitchen — and if it sounds familiar that’s because I shared it previously using Aussie Kingfish!

You can find the printable version of Pan Roasted Kingfish with Lemon, Caper and Crouton Butter Sauce here.


I’ve recently shot a series of some of my favourite classic French recipes and kitchen technique tips. They will be released on my YouTube channel over the next few months and each recipe, along with a downloadable pdf recipe card for you to keep on file, will also be shared here!

The videos include plenty of sauces (of course) as well as tips for cooking the perfect steak, trussing chicken, filleting a fish and more. Subscribe via YouTube and be the first to know when a new video is posted.


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