Hello again everybody, this is a beautiful dish from as you have probably already guessed, France. It’s a super-fast dish, minimal effort required to make it and is way up there on the flavour chart. It is simply trout baked in tin foil or parchment paper which i prefer to be honest and and cooked with lemon and flaked almonds :). Although in my recipe i place fennel and spring onions inside the fish :)! The slight aniseed flavour the fennel helps to add is complemented fantastically with the sweet spring onions.
Ingredients :
4 trout gutted,filleted and washed.
1 lemon, cut into 12 small wedges plus finely grated zest of 2 lemons.
1 small bulb of fresh fennel, trimmed and finely sliced.
Half a bunch of spring onions, white bit only, washed and finely sliced.
1 clove of garlic, peeled and sliced.
2 handfuls of flaked almonds, toasted in a dry pan and tossed for a few minutes until golden.
150ml white wine.
few glugs of olive oil.
salt and pepper.
Method :
Preheat the oven to 200c ( gas 6 ).
Cut out 4 large circles of parchment paper, big enough to encase a trout. Arrange a trout on the centre of each paper, and using a sharp knife delicately cut three slashes across the skin and place a small wedge of lemon in each. Divide the fennel, spring onions and garlic equally among the trout and sprinkle with some flaked almonds.
Add a few tablespoons of white wine and a couple of drops of olive oil to the trout and season well with salt and pepper. Wrap up the parcels so it’s airtight. Then place on a large baking tray and bake in the oven for 10-15 mins. Or until the flesh is firm. Serve en Papillote for the guests or family to eat from.
Trout is an incredibly cheap and plentiful fish to buy :)!. Also freezes well to !
I hope this has brought a little touch of France into your life!
Here’s a little picture :)!
Thanks R.
Eat Well...Feel Well 