Trout Papillote Style With Lemon And Olives Recipes

TROUT EN PAPILLOTE

Steps:

• Heat oven to 190C/fan 170C/gas 5. Put the carrots and celery in a pan with the oil, sugar, wine, salt and pepper. Bring to the boil, tightly cover, then cook for 10 mins until the vegetables are tender. Cool.
• Cut four large sheets of baking parchment, about 35cm square. Divide the vegetables between them and top each with a trout fillet. Scatter a few basil leaves and a little lemon juice over each, then season the fish with a little salt and pepper. Fold the paper in half and double fold all round to seal in the fish, a bit like a pasty.
• Put the parcels on two baking sheets and bake for 15-20 mins (depending on the thickness of the fish). Serve in their paper with some steamed new potatoes.

TROUT WITH OLIVES AND BROWN BUTTER

Steps:

• Heat broiler. Place trout fillets, skin side down, on two baking sheets. Lightly rub top of fish with oil; season with salt and pepper. Broil one sheet at a time, 4 inches from heat; cook until fish is opaque and flakes with a fork, 6 to 8 minutes.
• In a small skillet over high heat, cook lemon wedges until browned on all cut sides, 1 to 2 minutes. Remove, and set aside.
• Reduce heat to medium; melt butter until lightly brown with a nutty aroma, about 1 minute. Remove from heat. Add olives and capers; toss to coat. Immediately spoon sauce over fillets. Squeeze lemon wedges over top, and serve.

WHOLE TROUT EN PAPILLOTE

Steps:

• Preheat oven to 400 degrees. Cut 2 sheets of parchment paper large enough to completely cover the fish when folded. Wash and dry the trout. Using a knife, score the fish on 1 side by cutting slits into the flesh just until you feel the bone. Season the trout generously, inside and out with salt and pepper. Spread 1/4 cup of the onions on each sheet of parchment. Place fish on top, scored side up. Stuff the inside of the fish with herbs. (It?s ok if they stick out a bit). Top each fish with 1 1/2 tablespoons of the shallot butter. Cover with the lemon slices. Drizzle 1 tablespoon white wine and 1/2 tablespoon olive oil over each fish. Fold the parchment over the fish. Starting at 1 end, fold the paper on itself, making sure to completely seal it. At the end, fold it underneath itself. Repeat. Place fish on large baking sheet and cook for about 12 to 15 minutes. To serve, place trout en Papillote on a platter. Cut the parchment at the table to ensure that all the aromas stay inside the package.
• In a food processor, combine all ingredients until mixed. Place whipped butter mixture onto a sheet of plastic wrap and roll into a log. Freeze until ready to use. Butter will keep in the freezer for at least a month.

TROUT PAPILLOTE STYLE WITH LEMON AND OLIVES

Steps:

• Preheat the oven to 325 degrees.
• Line a rimmed baking sheet with aluminum foil. Scatter the garlic, tarragon, lemon segments, olives and chives over the foil. Drizzle with the olive oil, wine and clam juice. Season the fish fillets on both sides with salt and pepper, and arrange in the pan without crowding. Cover with another sheet of aluminum foil and crimp the sheets of foil around the edges to seal, pressing gently on the top to release any excess air.
• Place the baking sheet in the oven and bake until the fish is very firm to the touch, about 20 minutes. Serve with olives, lemon segments and ample amounts of pan juices over and around the fish.

TROUT IN A PARCEL WITH LEMON, FENNEL & CRèME FRAîCHE RECIPE - (4.2/5)

Steps:

• 1. Leaving their skins on, steam potatoes until almost tender. This will take about 10 minutes. Try to choose evenly sized baby potatoes so they all cook using the same amount of time. Slice them when they are cool enough to handle. 2. Preheat the oven to 170C. Mix lemon zest, salt, pepper and olive oil in a bowl. 3. Place each trout on a large sheet of baking paper. Rub the mixture onto the surface and inside of the fish thoroughly. 4. Stuff trout with potato and fennel slices. Place the rest of the potatoes on the paper, beside the fish. 5. Bring the edges of the baking paper together and fold over twice to enclose. Twist and tighten both sides with string to form a sealed parcel. The parcel should look like a giant sweet. 6. Bake for 15 to 20 minutes. To check for doneness, open a parcel and gently lift up the skin of the fish using a fork - the flesh should look opaque and flake easily. 7. Serve straight from the parcel with a generous heap of crème fraîche and lemon wedges. For us, we finish off by drizzling a little olive oil for extra flavor and presentation.