37 lines
1.3 KiB
Markdown
37 lines
1.3 KiB
Markdown
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# Trout en papillote
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Recipe yields 2 servings
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### Ingredients
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* 4 pieces trout fillets, unskinned
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* 4 pieces trout fillets, pin boned
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* 2 ounces butter
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* 1 tablespoons leeks (white part only), finely shredded
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* 1 tablespoons carrot, finely shredded
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* 2 ounces button mushrooms, thinly sliced
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* 1 teaspoons fresh tarragon, chopped
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* 1 teaspoons fennel leaves, chopped
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* salt
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* black pepper, freshly ground
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* lemon juice
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* 2 tablespoons dry white wine
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* oil
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### Directions
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Preheat oven to 220C and place a baking sheet in the oven.
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Melt half the butter and add the leek and carrot. Cook slowly without browning for 5 minutes, then add the mushrooms. Cook for 2 more minutes, then add the tarragon (or fennel leaves) and season with salt and pepper. Allow to cool.
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Brush the inside of a large sheet of baking foil with oil, leaving the edges clear. Sandwich the trout fillets, skin side outside, with the vegetables. Squeeze a few drops of lemon juice on each and sprinkle on the wine. Dot with the remaining butter and season with salt and pepper.
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Fold up the baking foil to form a bag with the fish and vegetables in the middle. Place on the baking sheet and cook for 12 minutes.
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Slash the parcels then serve immediately on warmed plates.
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### Meta
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author: Leiths Cookery Bible
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tags: Main Dishes, Fish and Shellfish
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