Little Parcels of Trout

Submitted by bellagem

Trout fillets baked in parchment parcels with julienned courgettes, carrots, mangetout, herb butter, and fresh mint. An elegant en papillote dish for a dinner party.

YIELD

4 servings

PREP

130 min

COOK

15 min

READY

150 min

These little parcels of trout are classic en papillote cooking at its finest. Fresh fillets sit on a bed of julienned courgettes, carrots, and mangetout, all dotted with herb butter spiked with lemon, chives, and fresh mint. The sealed parchment traps steam and perfumes the fish as it bakes.

Briefly steaming the vegetables before assembling is a smart move. They need a head start since the fish cooks so quickly. Blot them dry after steaming so excess moisture doesn’t make the parcels soggy.

The parcels go into a hot oven for just 15 minutes. Each guest unwraps their own at the table, and the rush of fragrant steam is half the experience.

Chef Tips

Make the parcels baggy. Tight wrapping prevents steam from circulating. The fish needs room for the hot air to move around and cook everything evenly.
Bring to room temperature before baking. Cold parcels straight from the fridge need longer in the oven and cook unevenly. Pull them out about 90 minutes ahead.
Cut vegetables into true matchsticks. Uniform size means uniform cooking. Thick chunks won’t soften in 15 minutes.
Serve with Hollandaise and steamed new potatoes for the traditional British accompaniment. Watercress on the side adds a peppery bite.

Variations

Salmon parcels: Swap the trout for salmon fillets. The herb butter and vegetables work beautifully with richer fish.
Mediterranean style: Replace mint and chives with basil and sun-dried tomatoes, and add a drizzle of olive oil instead of butter.

Ingredients

EACH TROUT
8-9 ounces each, cleaned *

POUND ZUCCHINIS *

POUND CARROTS

POUND GREEN PEAS
mangetout

2 ½

OUNCES BUTTER

LEMONS
half of, to taste *

MINT LEAVES
fresh, to taste *

CHIVE
to taste *

Directions

Cut the courgettes and carrots into matchstick shapes about 1½ inch long and less than ¼ inch wide.

Steam them, and the mangetout, but only briefly, not enough to tenderise them fully.

Use kitchen paper to blot surface moisture from the partially cooked vegetables and set aside ot become cold.

Season the softened butter with sea salt and black pepper.

Beat in ½ teaspoon lemon juice and 1 tablespoon or so each chopped chives and mint.

Use some of the flavoured butter to grease sheets of greaseproof or bakewell paper.

Clean and fillet the trout, remove any little bones and cut the flesh of each fish into four long strips.

Lay three strips side by side down the centre of each sheet of buttered greaseproof paper.

Dust with sea salt and grind some pepper over the fish.

Add a squeeze of lemon butter.

Lay the mixed vegetables on top, spreading them thinly and seasoning with salt and pepper between layers.

Dot with the rest of the butter and, finely, add a sprig or two of mint to each parcel.

To close the parcels, first draw two sides of the paper up over the filling and fold into a double pleat on top.

Then “hem” the raw paper edges at the sides by turning them over twice, and secure with staples.

The parcels should be fairly baggy.

Put each parcel on to an oeuf sur le plat dish or space them out in large gratin dishes or on baking trays.

Chill until about 1½ hours before cooking, then bring back to room temperature.

To cook, bake at 400℉ (200℃) gas mark 6 for about 15 minutes.

Let each person unwrap his or her parcel at table.

Hand round bowls of new potatoes steamed in their skins, plain undressed watercress, and Hollandaise sauce so that everyone can help themselves.

* not incl. in nutrient facts

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