1.3 KiB
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