Little Parcels Of Trout

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Servings: 3 Difficulty: Advanced
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Elegant trout en papillote with steamed vegetables and herb butter
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Little Parcels Of Trout

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 3 Calories: 607.5

Description

These individual trout parcels are a sophisticated yet simple way to serve fish. The trout is filleted and gently steamed in parchment paper alongside crisp-tender courgettes, carrots, and mangetout. A rich herb butter infused with lemon, chives, and mint keeps the fish moist and flavorful while allowing the natural aromas to circulate within the sealed packet. This method ensures the vegetables retain their vibrant color and texture. It is an impressive dish for dinner parties or a special weeknight meal, requiring minimal cleanup. Serve with new potatoes and hollandaise for a complete, restaurant-quality experience.

Ingredients

Directions

  1. Cut the courgettes and carrots into matchstick shapes, approximately 1 1/2 inches long and less than 1/4 inch wide.
  2. Steam the courgettes, carrots, and mangetout briefly until just tender-crisp, ensuring they are not fully cooked.
  3. Use kitchen paper to blot surface moisture from the partially cooked vegetables and set them aside to cool completely.
  4. Season the softened butter with sea salt and black pepper.
  5. Beat in 1/2 teaspoon lemon juice and 1 tablespoon each of chopped chives and fresh mint.
  6. Grease sheets of greaseproof or baking paper with some of the flavored herb butter.
  7. Clean and fillet the trout, removing any small bones, and cut the flesh of each fish into four long strips.
  8. Lay three strips of trout side by side down the center of each sheet of buttered paper.
  9. Dust the fish with sea salt and freshly ground black pepper.
  10. Add a small squeeze of the remaining lemon herb butter over the fish.
  11. Lay the mixed vegetables on top of the fish, spreading them thinly and seasoning with salt and pepper between layers.
  12. Dot the vegetables with the rest of the butter and add a sprig or two of fresh mint to each parcel.
  13. To close the parcels, draw two sides of the paper up over the filling and fold into a double pleat on top.
  14. "Hem" the raw paper edges at the sides by turning them over twice, and secure tightly with staples or by twisting the ends.
  15. Place each parcel on a baking tray or in a gratin dish.
  16. Bake at 400&# 194;°F (200ðC) for about 15 minutes, or until the paper is puffed and the fish is cooked through.
  17. Serve immediately, allowing each person to open their parcel at the table to release the aromatic steam.

Nutrition Facts

Servings 3

Amount Per Serving
Calories 607.5kcal
% Daily Value *
Total Fat 54.9g85%
Saturated Fat 32.7g164%
Cholesterol 177.1mg60%
Sodium 475.6mg20%
Total Carbohydrate 10.4g4%
Dietary Fiber 3.4g14%
Sugars 4.5g
Protein 19.2g39%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: trout, en papillote, herb butter, steamed vegetables, courgettes, carrots, mangetout, parchment paper, dinner party, fish recipe, lemon, chives, mint, baking, healthy, easy cleanup, seafood, vegetables, lunch, dinner
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