En papillote is the easiest and probably healthiest way of cooking fish. I use this technique quite often because you can basically put any fish you like with any vegetable you have left in the fridge in a papillote. It’s very simple, you seal in an aluminum foil precooked veggies and fish (or fish fillets) and bake it for 10 to 15 minutes. There are endless recipes. If you’re going for a diet meal don’t use butter or oil, ingredients will steam on their own juice.
This rainbow trout recipe is made with a lime tarragon butter and a mix of red peppers, leek and Portobello mushrooms. Don’t be afraid to invent your own variations, with the vegetables you like more .
Preparation time: 10 mn Cooking time: 20 mn
Ingredients (for 4 servings)
4 rainbow trouts (cleaned and ready to cook)
6 Portobello mushrooms
1 red pepper
4 tablespoons of butter (at room temperature)
1 1/2 tablespoon of tarragon
1 tablespoon of olive oil
Salt and pepper
1/ Peel and cut leek.
2/ Clean and cut red pepper in 2 parts. Take seeds off and dice pepper.
3/ Peel mushrooms (by taking off the white ‘skin’ they have on top and cutting the end of it) and slice them.
4/ Pour olive oil in a frying pan and heat it over medium heat. Add red pepper and leek.
5/ Preheat oven to 350° F (180° C/Th 6).
6/ In a bowl, blend butter and tarragon. Squeeze lime and add juice to the tarragon butter.
7/ Place each trout on a piece of aluminum foil and stuff them with the tarragon butter.
8/ Fold aluminum paper sealing the end parts and pour leek, mushrooms and red pepper on top of the trout. Add salt and pepper.
9/ Finish sealing the pouches and bake in oven for 10 to 15 minutes.
Serve rainbow trouts in their papillote with potatoes or rice. Great with gratin dauphinois.