recipes/troutenpapillote.recipe.md

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2021-09-04 15:02:20 +01:00
# Trout en papillote
Recipe yields 2 servings
### Ingredients
* 4 pieces trout fillets, unskinned
* 4 pieces trout fillets, pin boned
* 2 ounces butter
* 1 tablespoons leeks (white part only), finely shredded
* 1 tablespoons carrot, finely shredded
* 2 ounces button mushrooms, thinly sliced
* 1 teaspoons fresh tarragon, chopped
* 1 teaspoons fennel leaves, chopped
* salt
* black pepper, freshly ground
* lemon juice
* 2 tablespoons dry white wine
* oil
### Directions
Preheat oven to 220C and place a baking sheet in the oven.
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.
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.
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.
Slash the parcels then serve immediately on warmed plates.
### Meta
author: Leiths Cookery Bible
tags: Main Dishes, Fish and Shellfish