SAUCE GRENOBLOISE
An easy meunière-style sauce with capers, diced lemon, and croutons. 
If you know your French geography you will know that the town of Grenoble sits at the foot of the Alps and is not at all near the sea. You might wonder then, why a famous sauce for fish was named after a landlocked place? Well, there's an interesting backstory to this recipe. Back when chilling fish during travel was a logistical nightmare, the locals learned to hide the strong fishy taste from fish that were not in their prime by serving then with a sauce based on the meunière-style but with added tanginess using capers, diced lemon, and croutons for some crunch. This unique combination lemony and buttery smoothness, with added crunchiness from the croutons, out of all odds the sauce became extremelly popular and the Sauce Grenobloise was born. It soon became a French favorite. While Sauce Grenobloise is most traditionally enjoyed with fish or seafood in France, it can be served with boiled potatoes, braised fennel and celery as well as white offal.
INGREDIENTS
Serves 4
Preparation time: 5 minutes
Cooking time: 10 minutes
100 g (3.5 oz) plain butter
2 tbsp of skinless lemon flesh (diced)
juice of half a lemon (freshly squeezed)
1 tbsp capers (in brine)
1 tbsp finely chopped parsley
3 tbsp pan fried small croutons (cut in small cubes)
Salt to season
Method
To start, pan-fry the croutons in oil until golden brown, then place them on a plate covered with kitchen paper to absorb the excess oil. Next, make the 'beurre noisette' (browned butter). To do so, melt the butter in a sauté or frying pan over medium heat. Keep an eye on it as it starts to sizzle. Once the crackling sounds subside, you'll notice light brown bits at the bottom; this is a sign that the butter is ready and will now have a lovely nutty flavor.
Lower the heat and immediately add the lemon juice to stop the browning process. Then, incorporate the lemon flesh and capers, and thoroughly mix them together. Switch off the heat. Just before serving, warm the mixture slightly and sprinkle in the parsley and croutons, then serve piping hot.
There's no need to add a ton of sauce to the fish. Gently pour some capers and croutons onto the fish first, then drizzle some of the sauce over the fish and serve. This sauce pairs well with poached or pan-fried flat white fish, such as cod, turbot, sole, flounder, and even salmon.