Ocean trout en papillote

Dont be afraid to try this technique for cooking fish fillets. The fish steams inside the bag keeping the moisture and locking in the flavours.

Recipe «Ocean trout en papillote» presented in category Recipes / Fish, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author Gomer would need: 1 leek, pale section only, cut into matchsticks, washed, dried, 1 carrot, peeled, cut into matchsticks, 1 tbsp finely chopped fresh tarragon, Salt & freshly ground black pepper, 4 ocean trout fillets, skin removed , 2 tbsp fresh lemon juice, 20g reduced-fat dairy spread, Mixed salad leaves, to serve .

Ingredients:

• 1 leek, pale section only, cut into matchsticks, washed, dried 
• 1 carrot, peeled, cut into matchsticks 
• 1 tbsp finely chopped fresh tarragon 
• Salt & freshly ground black pepper 
• 4 ocean trout fillets, skin removed 
• 2 tbsp fresh lemon juice 
• 20g reduced-fat dairy spread 
• Mixed salad leaves, to serve 

Instructions

1. Preheat oven to 200°C. Combine the leek, carrot and tarragon in a large bowl. Season with salt and pepper. Cut four 40cm-diameter discs from non-stick baking paper.
2. Place 1 trout fillet on 1 half of each paper disc. Top trout with leek mixture and drizzle with lemon juice. Divide the dairy spread evenly among fillings.
3. Fold discs in half to enclose the fillings. Fold edges over to seal the parcels. Place parcels on 2 baking trays.
4. Bake in preheated oven, swapping trays halfway through cooking, for 12 minutes or until parcels puff (the paper will fill with steam during cooking) and trout is just cooked through. Place parcels on serving plates. Open parcels and serve immediately with salad leaves.