Trout En Papillote Recipe

Trout En Papillote Recipe

Cooking Time: about 20 minutes You will need for 4 servings:

1 trout per person salt and pepper.

Lemon juice.

For garnish:

1 oz. Almonds, lemon browned and shredded.

1 Prepare some squares of aluminium foil (one for each trout) by brushing over with oil or melted butter.

2 Wash and dry the fish and lay on the foil.

3 Sprinkle with lemon juice, salt and pepper.

4 Fold the foil over the fish covering it completely. Put into a baking tin and cook about 20 minutes in a moderate oven (350°F – Gas Mark 4).

5 Carefully unwrap each fish and serve with its own juice. Sprinkle with almonds and garnish with wedges of lemon.

Stuffed whiting.

Cooking Time: 20-25 minutes You will need for 4 servings: 2 whiting 4 oz.

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Fresh breadcrumbs 1 oz. Butter 1 oz. Walnuts, chopped grated rind lemon 1 tablespoon chopped parsley 1 egg.

Salt and pepper.

1 Prepare the fish, split and remove the backbone.

2 Reserve 2 tablespoons of the breadcrumbs and mix the rest with the butter, walnuts, lemon rind and parsley.

3 Bind with a little egg and season carefully.

4 Spread the filling on one half of the fish and cover with the other. Brush over with a little melted butter or oil. Cover with greaseproof paper and bake about 20 minutes in a moderate oven (350°F – Gas Mark 4).

5 Fry the remaining breadcrumbs in a little butter and sprinkle on top of the fish before serving.

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