Trout en papillote with fennel and tomato
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Unrated
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Prep Time
5 mins
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Cook Time
18 mins
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Servings
4
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Cuisine
French
Trout en papillote with fennel and tomato
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Trout (or salmon) en papillote (cooked in a paper bag) with fennel and baby tomatoes is a restaurant-quality dish that is so easy to make at home.
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Ingredients
- 4 trout pin-boned but the skin on, or salmon fillets
- 320 grams Baby tomatoes sliced in half
- 3 fennel bulbs finely sliced, baby or half a large one
- 150 ml dry white wine or good quality fish stock
- dill or fennel fronds, a few sprigs
- 700- 750 grams baby potato
- 7 grams parsley small handful finely chopped
- 125 ml crème fraîche half a cup
- salt
- black pepper
- olive oil
- baking paper
Instructions
- Preheat the oven to 180C / 350F and put the potatoes in a pot covered with salty water and bring this to a boil.
- Place the fennel and tomatoes in the paper with a drizzle of oil and season. Fold this up and cook for 5 minutes then remove from the oven.
- Place the trout on top of the veg, drizzle a little olive oil over, add the wine and then scatter over the dill. Seal and place back in the oven on a roasting tray and cook for a further 18 minutes.
- Drain the new potatoes and lightly mash them with a fork. Add the crème Fraiche, parsley and salt and pepper. Serve this with the fish and vegetables when they come out of the oven.
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Notes
- Store any leftover fish (in sauce) and potatoes separately in the fridge for up to 4 days..
- Reheat in the microwave.
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