Trout en papillote – Food & Home Magazine
Light and fragrant trout en papillote served with a dry Riesling for a delicious and easy meal. Serves 4 in under 30 minutes.
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Cooking tools:
- Parchment paper
- Kitchen shears
- Oven
- Stove
- Saucepan
- Baking sheet
- Chef's knife
- Cutting board
- Plate
Ingredients
- 2 baby fennels, sliced
- 4 spring onions, cut into thin strips
- 2 carrots, cut into thin strips
- 2 small turnips, sliced
- ½ red onion, thinly sliced olive oil
- 2 bay leaves
- 8 sprigs of lemon thyme or thyme
- black pepper, to taste
- 20ml white wine
- 4 x 100g – 150g trout pieces, with or without the skin
- 4 slices of lemon or lime
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