Trout En Papillote Recipes
TROUT EN PAPILLOTE
En papillote simple means cooking in parchment. This simple super-healthy dish both looks, and tastes great
Provided by Mary Cadogan
Categories Dinner, Main course
Time 45m
Number Of Ingredients 8
Steps:
- 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.
- 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.
- 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.
Nutrition Facts : Calories 262 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 7 grams sugar, Fiber 2 grams fiber, Protein 35 grams protein, Sodium 0.37 milligram of sodium
FISH EN PAPILLOTE
Provided by Melissa d'Arabian : Food Network
Categories main-dish
Time 47m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F.
- In a bowl, mix together the onion, zucchini, carrot and garlic. Adds the oil, season with salt and pepper, to taste, and toss to combine. Put each fish fillet in a large square of parchment paper and season with salt and pepper, to taste. Arrange the vegetables on top, dividing evenly. Top the vegetables with 2 lemon slices, 2 sprigs thyme, a pat of butter and 1 tablespoon white wine, layering in order. Fold the parchment paper around the edges tightly in 1/4-inch folds to create a half moon shape. Make sure you press as you crimp and fold to seal the packets well, otherwise the steam will escape. Arrange the packets on a baking sheet. Bake until the fish is cooked through, about 12 minutes, depending on the thickness of the fish. To serve, cut open the packets and serve directly in the parchment on a plate or remove the fish to the plate using a spatula, being sure you don't leave the juices behind.
TROUT PAPILLOTE STYLE WITH LEMON AND OLIVES
Provided by James Prosek
Categories dinner, weekday, main course
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 325 degrees.
- Line a rimmed baking sheet with aluminum foil. Scatter the garlic, tarragon, lemon segments, olives and chives over the foil. Drizzle with the olive oil, wine and clam juice. Season the fish fillets on both sides with salt and pepper, and arrange in the pan without crowding. Cover with another sheet of aluminum foil and crimp the sheets of foil around the edges to seal, pressing gently on the top to release any excess air.
- Place the baking sheet in the oven and bake until the fish is very firm to the touch, about 20 minutes. Serve with olives, lemon segments and ample amounts of pan juices over and around the fish.
Nutrition Facts : @context http, Calories 495, UnsaturatedFat 24 grams, Carbohydrate 7 grams, Fat 32 grams, Fiber 3 grams, Protein 42 grams, SaturatedFat 5 grams, Sodium 743 milligrams, Sugar 1 gram, TransFat 0 grams
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