Little Parcels Of Trout

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Servings: 4 Difficulty: Advanced
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Delicate trout fillets steamed in parchment with butter, lemon, and fresh vegetables
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Little Parcels Of Trout

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 4 Calories: 157.3

Description

These elegant little parcels of trout offer a sophisticated yet simple dinner experience. The fish is gently steamed in its own juices alongside crisp-tender courgettes, carrots, and mangetout peas, all infused with the bright aroma of lemon, mint, and chives. The result is a moist, flavorful dish that feels light despite the rich herb butter. Perfect for a romantic evening or a refined weeknight meal, this recipe requires minimal active cooking time but delivers maximum flavor. Serve with steamed new potatoes and Hollandaise sauce for a complete, restaurant-quality experience at home.

Ingredients

Directions

  1. Cut the courgettes and carrots into matchstick shapes about 1 1/2 inch long and less than 1/4 inch wide.
  2. Steam the cut vegetables and the mangetout peas briefly, ensuring they remain crisp-tender and not fully cooked.
  3. Use kitchen paper to blot surface moisture from the partially cooked vegetables and set aside to cool.
  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 mint.
  6. Use some of the flavoured butter to grease sheets of greaseproof or baking paper.
  7. Clean and fillet the trout, removing any little bones.
  8. Cut the flesh of each fish into four long strips.
  9. Lay three strips side by side down the centre of each sheet of buttered paper.
  10. Dust the fish with sea salt and grind some pepper over it.
  11. Add a squeeze of the prepared lemon butter onto the fish.
  12. Lay the mixed vegetables on top, spreading them thinly and seasoning with salt and pepper between layers.
  13. Dot with the remaining butter and add a sprig or two of mint to each parcel.
  14. To close the parcels, draw two sides of the paper up over the filling and fold into a double pleat on top.
  15. "Hem" the raw paper edges at the sides by turning them over twice, and secure with staples.
  16. Ensure the parcels are fairly baggy to allow steam to circulate.
  17. Place each parcel on an oeuf sur le plat dish, or space them out in large gratin dishes or on baking trays.
  18. Chill the parcels until about 1 1/2 hours before cooking, then bring them back to room temperature.
  19. Preheat oven to 400 F (200 C) / Gas Mark 6.
  20. Bake the parcels for about 15 minutes.
  21. Serve immediately, allowing guests to unwrap their parcels at the table.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 157.3kcal
% Daily Value *
Total Fat 4.3g7%
Saturated Fat 0.8g4%
Cholesterol 42.8mg15%
Sodium 73.6mg4%
Total Carbohydrate 9.6g4%
Dietary Fiber 3.2g13%
Sugars 4.3g
Protein 18.5g37%

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

Note

Serve with steamed new potatoes in their skins, plain undressed watercress, and Hollandaise sauce for a traditional accompaniment.

The parcels should be fairly baggy to allow the steam to cook the fish and vegetables evenly.

If staples are not available, you can fold the edges tightly to seal the parcels, though staples provide a more secure seal for transport or prep-ahead storage.

This dish can be prepared up to 1 1/2 hours in advance. Chill the sealed parcels, then let them come to room temperature before baking to ensure even cooking.

Keywords: trout, en papillote, parchment, herb butter, lemon, mint, chives, courgettes, carrots, mangetout, steamed fish, dinner party, easy fish, healthy main, seafood, vegetables, fresh herbs, light meal, gluten free, elegant
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