Name: Trout en papillote
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: French
Ingredients: 2 large carrots cut into batons; 3 celery sticks, cut into batons; 1 tbsp olive oil; ½ tsp sugar; 6 tbsp white wine vinegar; 4 x 175g trout fillets; basil leaves; juice 1 lemon

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Trout en papillote

Trout en papillote

Mary Cadogan

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Serves 4

Easy

Prep: 15 mins

Cook: 25 mins - 30 mins

A star rating of 4.2 out of 5.9 ratingsRate

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En papillote simple means cooking in parchment. This simple super-healthy dish both looks, and tastes great

Easily doubled

Easily halved

Dairy-free

Healthy

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Pear tarte tatin

A star rating of 4.7 out of 5.47 ratings

Ingredients

Nutrition

Units:

MetricUS

2 large carrots

cut into batons
3 celery

sticks, cut into batons
1 tbsp olive oil
½ tsp sugar
6 tbsp white wine vinegar
4 x 175g trout

fillets
basil leaves
juice 1 lemon

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Nutrition: per serving

kcal262
fat10g
saturates2g
carbs8g
sugars7g
fibre2g
protein35g
salt0.37g

low

Method

step 1

Heat oven to 190C/fan 170C/gas 5. Put the carrots and celery in a pan with the oil, sugar, wine, salt and pepper. Bring to the boil, tightly cover, then cook for 10 mins until the vegetables are tender. Cool.
step 2

Cut four large sheets of baking parchment, about 35cm square. Divide the vegetables between them and top each with a trout fillet. Scatter a few basil leaves and a little lemon juice over each, then season the fish with a little salt and pepper. Fold the paper in half and double fold all round to seal in the fish, a bit like a pasty.
step 3

Put the parcels on two baking sheets and bake for 15-20 mins (depending on the thickness of the fish). Serve in their paper with some steamed new potatoes.

Recipe from Good Food magazine, February 2008

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A star rating of 4.2 out of 5.9 ratings

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