As part of the celebrations marking 60 years of the James Bond films, Christie’s and Eon Productions will be hosting an online auction, which runs between 15th September and 5th October.
Among the many goodies from the 25 films is the menu from the Café Martinque, which featured in Thunderball (1965). In a previous post, I highlighted several dishes from the menu that have appeared in Ian Fleming’s novels (some of the dishes having been eaten by Bond). From my own images, some of the menu items were unclear, but I was pleased to discover that the photographs of the menu published by Christie’s are so clear that every dish can be identified.
My ambition now is to reconstruct all the dishes on the menu. While I wait for the frogs legs I ordered, I thought I’d start with a fairly straightforward dish, truite Grenobloise – trout in a Grenobloise sauce. The sauce, incidentally, is virtually identical to the beurre noir that accompanies the ray wing mentioned in the short story, The Hildebrand Rarity, the main difference being that the Grenobloise sauce calls for a brown butter or beurre noisette, rather than beurre noir.
- 2 trout fillets
- A little olive oil for frying (c. 2 tbsp)
- Salt and black pepper
For the sauce:
- 50g butter
- 2 tbsp finely chopped parsley
- 1 tbsp chopped capers
- 2 tsp lemon juice
Heat the oven to 200C (180C fan-assisted; 390F). Season the trout fillets with the salt and pepper. Heat the olive oil in a frying pan over a medium heat. Place the fillets in the pan, skin side down, and fry for 2 minutes. If the pan is oven proof, turn the fillets over and place the pan in the oven. If not, transfer the fillets (skin side up) to an oven dish and place in the oven. Cook for 10-15 minutes.
Near the end of the cooking time, heat the butter in a saucepan over a high heat. When the butter bubbles and froths and takes on a nut-brown colour after a minute or two, remove the pan from the heat and stir in the parsely, lemon juice and capers.
Remove the fish from the oven and transfer to plates. Spoon the sauce generously over the fish.