Gastronomixs

Trout en papillote with tarragon and white wine

By cooking the trout en papillote the flavours and aromas of the trout are captured in the parcel. The aroma of the trout and tarragon rise up to meet you when you open the parcel.

Trout en papillote with tarragon and white wine

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Ingredients

2

 

trout fillets

2

sheets

silicone paper

½

 

fennel bulb

2

stalks

celery

¼

bunch

tarragon

200

ml

white wine

 As needed:

 

butter for greasing

 

 

salt and pepper

Preparation method

  • Cut the fennel and celery into a fine julienne.
  • Preheat the oven to 160°C and place a baking tray in the centre of the oven.
  • Grease the paper with the butter.
  • Season the trout fillets on the bone side with salt and pepper.
  • Place the fennel and celery julienne on the paper and place the trout fillet on top.
  • Add the white wine, tarragon, and a cube of butter.
  • Fold the paper closed.
  • Place the parcels on the hot baking tray and cook for about six minutes.

Serving suggestions

  • Serve with a potato side dish such as pommes fondant. 

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