Truite en papillote.

I have been following Rachel Khoo’s The Little Paris Kitchen on BBC2 and taking inspiration from her quaint French dishes. I thought I’d try out the truite en papillote, which translates to trout in a parcel.

Ingredients:

Half a lemon

tsp of salt

ground pepper

glug of olive oil

Medium sized rainbow trout (you can ask for this to be gutted, equally you can do this yourself)

Handful of new potatoes (parboiled)

Leek (Rachel Khoo used fennel, but I decided to use leek instead. You can also use red onion if you prefer)

What’s next?

First you need to prepare the rainbow trout. You’ll need to gut it, if it hasn’t been done already, and give it a good clean. I won’t include the picture of DH gutting the fish as some might find it a bit too graphic, but here is the link to it for the brave. Once that has been done, make a large incision on the underside of the fish and place it on some foil. The foil needs to be long enough to wrap around the fish later on.

I was very happy to make use of the zester I bought last year for the next bit. For the marinade, you will need to zest half a lemon, add the salt and pepper, then mix it with a glug of olive oil. Smother it all over and inside the fish.

Now the fish has been prepared, slice the new potatoes and the leek to fit inside the fish. Stuff the fish neatly and any leftovers can be placed around the fish. When it cooks, everything in the foil will soak up the tasty marinade.

Wrap it all up in foil, squeezing both ends to secure the juicy liquids. Rachel Khoo used the traditional method of wrapping the fish up in baking paper and tying it with string, but I think foil is much simpler and you get the same result.

Once wrapped and ready to go, cook in the oven at gas mark 6/200 degrees Celsius for 20 minutes. Once cooked, it the fish should be a pale pink colour, flake off easily and oozing with flavour. Your truite en papillote should look something like this..

 

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