Whole Trout en Papillote

Whole Trout en Papillote

Always flavourful and moist, this foolproof recipe for whole trout baked in parchment paper is sure to impress dinner guests every time!


INGREDIENTS

Stefano’s Seafood Spice Blend
3 tbsp. dried savory
3 tbsp. dried tarragon
3 tbsp. dried thyme
1 1/2 tbsp. ground ginger
1 1/2 tbsp. coriander seeds
1 1/2 tbsp. dried dill leaves
1 1/2 tbsp. dried green peppercorns

Whole Trout en Papillote
2 small whole rainbow trout (each fish about 1 pound or just under 1 pound)
1 tsp. Stefano’s Seafood Spice Blend, or to taste
Salt and freshly ground pepper, to taste
1 garlic clove, chopped
1 small shallot, sliced
1/2 bulb small fennel, sliced
1 small carrot, julienned
Handful fennel fronds
1 lemon, cut into slices and then halved, for fish and some for serving
Splash extra virgin olive oil
Splash dry white wine
Parchment paper, for cooking the fish


PREPARATION

Stefano’s Seafood Spice Blend
Add savory, tarragon, thyme, ginger, coriander seeds, dill leaves, green peppercorns to spice grinder. Pulse until finely ground. Alternatively, grind using mortar and pestle.

Add spice blend to small mason jar or airtight container and store in a cool, dark place.

Makes about 1/2 cup.

Whole Trout en Papillote
Preheat oven to 400 degrees F.

Cut parchment paper into 2 large pieces. (You need 1 piece of parchment paper to wrap each fish and each piece should be large enough to cover the fish when the paper folded in half.)

Fold parchment paper in half lengthwise. To one half: create a bed for the fish with the fennel, carrot, shallot, garlic, a few lemon slices, a splash dry white wine and olive oil.

Season each piece of fish, inside and out, with salt and pepper, and 1 tsp. seafood spice blend. Add some lemon slices and a few fennel fronds inside the cavity.

Place fish on top of the bed of veggies. Fold parchment to cover fish and then twist edges together to seal. Repeat with remaining fish.

Transfer wrapped fish to baking sheet. Bake until fish is just cooked through, and just starts to flake, about 15 to 18 minutes.



Yield: 2 servings.

 

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