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Trout en papillote with tarragon, carrot and leek stuffing<

Trout en papillote with tarragon, carrot and leek stuffing

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Background Info:
My aunt cooked this fish recipe for me a few years ago. It was so delicious I just have to get the recipe. I make this every week because my family and I love it so much. It is also very easy to do. Very little washing up.
No. of Servings:
Preparation time:
Cooking time:
Cooking Instructions:
1. Preheat the oven to 200C/400F/Gas 6.
2.To make the stuffing, heat 10g of butter in a pan. Add carrot, leek, tarragon and mushrooms and fry for 2-3 minutes till the vegetables look opague. Season with salt and pepper. Leave to cool.
3. Place a large sheet of greaseproof paper onto a baking tray and lay one trout fillet in the centre. Drizzle over the white wine and lemon juice. Season with salt and freshly ground black pepper.
4. Place the cool down stuffing on the fillet and then place the other fillet on top. Dot with the rest of the butter on top of the fish.
5. Bring the edges of the paper together and seal to form a parcel. Transfer to the oven and bake for 10-15 minutesminutes, until the fish is cooked through.
4. To serve, place the trout en papillotte into the centre of a dinner plate. Arrange some green beans and and a lemon wedge on the side.
1 rainbow trout fillet
2 tbsp white wine
½ lemon, juice only
salt and freshly ground black pepper
20g butter
lemon wedges, to serve
For the stuffing:
1 tablespoon shredded carrot
1 tablespoon shredded leek
1 tablespoon chopped tarragon
2 small mushrooms (sliced)
Greaseproof paper
Recommended Wine:
White : Pinot Grigio