Trout Papillote

About the recipe

Delicious and simple way to prepare trout. We ate it with lemon risotto and horseradish sauce.

DALL·E 2024-12-13 17.32.25 - A square logo featuring a prince looking forward, holding a kitchen whisk and a spatula in each hand, styled in a minimalist and modern design. The co.webp

1/1

Servings:

4 pieces

Region:

Europe

Kitchen:

Working hours:

10 min

Total preparation:

20 min

Course/dish:

Main course

M, f, v or v

Fish

Material:

Oven

Season:

Complexity:

Simple

Ingredients and supplies

4 trouts
Bunch of parsley
Bunch of dill
100 ml fish bullion
2 shallots or small onions
1 carrot or 5 carrots
salt and pepper to taste

If you have leek or other vegetables you can also use them for the fish filling.

Prep-work

Rinse trout and salt them inside and out.

Finely chop the onions and carrots (and other vegetables if desired).

Finely chop the parsley and dill and mix with the finely chopped vegetables.

Preparation

Stuff each trout with the vegetable and herb mixture.

Prepare 4 sheets of aluminum foil and lightly coat with oil.

Place a trout on each piece of foil

Add 2 tablespoons of fish stock and fold the foil loosely around the trout. Set aside.

Preheat the oven to 180°C.

Place the parcels on a rack and place an oven tray underneath to prevent leaks.

The trout will be ready after 15 minutes.

Wij hebben het gegeten met Citroen-risotto en mierikswortelsaus.

KPK

18 februari 2018