Trout in Papillote with Fiery Habanero and Roasted Garlic | Club House for Chefs
Trout in Papillote with Fiery Habanero and Roasted Garlic
Ingredients
- Serves 4
- 8 each Trout filet, skin removed, cut into 3 oz (90 gr) pieces
- 25 ml Unsalted butter melted, Divided
- 1 cup Fennel, shaved and blanched
- 1/2 cup Carrot, julienne and blanched
- 1 cup Shitake mushrooms, finely sliced
- 2 tbsps
- 1/4 cup Sliced green olives
- 1/4 cup Capers
- 2 tbsps Fresh lemon juice
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