Whole Trout En Papillote
Serves: 5
Lelia Marks
1 January 1970
Based on User reviews:
53
Spice
52
Sweetness
57
Sourness
43
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
Directions:
1
Preheat oven to 400 degrees
2
Cut 2 sheets of parchment paper large enough to completely cover the fish when folded
3
Wash and dry the trout
4
Using a knife, score the fish on 1 side by cutting slits into the flesh just until you feel the bone
5
Season the trout generously, inside and out with salt and pepper
6
Spread 1/4 cup of the onions on each sheet of parchment
7
Place fish on top, scored side up
8
Stuff the inside of the fish with herbs
9
(It?s ok if they stick out a bit)
10
Top each fish with 1 1/2 tablespoons of the shallot butter
11
Cover with the lemon slices
12
Drizzle 1 tablespoon white wine and 1/2 tablespoon olive oil over each fish
13
Fold the parchment over the fish
14
Starting at 1 end, fold the paper on itself, making sure to completely seal it
15
At the end, fold it underneath itself
16
Repeat
17
Place fish on large baking sheet and cook for about 12 to 15 minutes
18
To serve, place trout en Papillote on a platter
19
Cut the parchment at the table to ensure that all the aromas stay inside the package
20
In a food processor, combine all ingredients until mixed
21
Place whipped butter mixture onto a sheet of plastic wrap and roll into a log
22
Freeze until ready to use
23
Butter will keep in the freezer for at least a month