Trout En Papillote Food

FISH EN PAPILLOTE

Steps:

• Preheat oven to 375 degrees F.
• In a bowl, mix together the onion, zucchini, carrot and garlic. Adds the oil, season with salt and pepper, to taste, and toss to combine. Put each fish fillet in a large square of parchment paper and season with salt and pepper, to taste. Arrange the vegetables on top, dividing evenly. Top the vegetables with 2 lemon slices, 2 sprigs thyme, a pat of butter and 1 tablespoon white wine, layering in order. Fold the parchment paper around the edges tightly in 1/4-inch folds to create a half moon shape. Make sure you press as you crimp and fold to seal the packets well, otherwise the steam will escape. Arrange the packets on a baking sheet. Bake until the fish is cooked through, about 12 minutes, depending on the thickness of the fish. To serve, cut open the packets and serve directly in the parchment on a plate or remove the fish to the plate using a spatula, being sure you don't leave the juices behind.

FISH EN PAPILLOTE

Steps:

• Preheat the oven to 375 degrees, F.
• Fold each square of parchment in half and cut out a heart shape. (You have all done this before-in school when you made Valentine cards.).
• Open each heart and brush lightly with extra virgin olive oil or spray with olive oil spray.
• Sprinkle both sides of fish with salt and pepper; set aside.
• Wash asparagus and break off and discard the woody ends.
• Lightly spray olive oil on the asparagus and toss with a pinch of kosher salt and pepper and the lemon zest.
• Divide the asparagus in half; put half of the asparagus on each of the hearts, just to one side of the center of each heart.
• Put one piece of fish on top of each bundle of asparagus.
• Top with one sprig of dill (or half of the dried dill), a slice of lemon and either ½ of the butter or a light drizzle of olive oil.
• Splash half the wine on top of each piece of fish.
• Now, to wrap up these packets: fold the top of the heart over the fish and asparagus.
• At the top end of the heart, away from the point, fold up both edges (top and bottom) and crease well.
• Move down about ½ inch and fold up the edges, overlapping your first fold. Continue folding and creasing all around the parchment heart until you get to the point.
• Fold and crease the point twice.
• You now have successfully wrapped your fish en papillote--yeah!
• Place the packets side by side on a baking sheet, making sure the packets aren't touching.
• Bake in the center of the oven until the packets are well puffed and the fish is cooked, about 10-12 minutes.
• To serve, put a packet on your sweetheart's plate, place in front of her, and with a dramatic flourish and a "watch out for the steam," carefully slice the packet open with a sharp knife.
• You watch out, too-the steam will be very hot.

TROUT EN PAPILLOTE

Steps:

• Heat oven to 190C/fan 170C/gas 5. Put the carrots and celery in a pan with the oil, sugar, wine, salt and pepper. Bring to the boil, tightly cover, then cook for 10 mins until the vegetables are tender. Cool.
• Cut four large sheets of baking parchment, about 35cm square. Divide the vegetables between them and top each with a trout fillet. Scatter a few basil leaves and a little lemon juice over each, then season the fish with a little salt and pepper. Fold the paper in half and double fold all round to seal in the fish, a bit like a pasty.
• Put the parcels on two baking sheets and bake for 15-20 mins (depending on the thickness of the fish). Serve in their paper with some steamed new potatoes.

WHOLE GRILLED TROUT

Steps:

• Preheat an outdoor grill for high heat and lightly oil the grate.
• Rub each trout generously with olive oil and sprinkle with sea salt; sprinkle inside of cavities with salt and black pepper. Place half the lemon and onion slices into cavity of each trout, along with minced garlic, and place a sprig of rosemary and thyme into cavities.
• Turn preheated grill down to low and place the trout directly onto the grill; cook until flesh flakes easily and the skins are browned, 6 to 7 minutes per side, flipping once.

FISH EN PAPILLOTE, MEDITERRNANEAN-STYLE

Steps:

• Heat the oven to 425 degrees F.
• Season the fish with kosher salt and pepper on both sides.
• Prepare the sauce. Place the olive oil, lemon juice, shallots, garlic and spices in a small mixing bowl or measuring cup and whisk to combine.
• Prepare 4 large pieces of parchment paper (about 12 inches or so on each side). Fold the parchment pieces down the middle to mark two halves.
• Assemble the pouches. Place each fish fillet on the bottom half of a parchment piece. Spoon 2 tablespoons of the prepared sauce over the fish. Add 1 lemon slice, 1 tomato slice, and 1 bell pepper slice on top.
• Fold the top half of the parchment paper over the fish and veggies and go around to fold and secure each piece of parchment around the fish and veggies creating a well-wrapped pouch.
• Place the fish pouches on a large baking sheet. Bake on the middle rack of your heated oven for 12 to 15 minutes or until the fish is fully cooked and flakes easily.
• To serve, leave the fish and veggies in their own closed parchment pouches and transfer each pouch to a serving plate.

FISH EN "PAPILLOTE"

Steps:

• Preheat oven to 425 degrees.
• Rinse fillets under cold water & dry on paper towels. Tear off two 15" pieces of aluminum foil & drizzle 1 teaspoon olive oil onto half of each piece of foil.
• Pick up one of the fillets & slide it around in the olive oil to coat. Repeat w/ the other side. Repeat this procedure with the other fillet on its own piece of aluminum foil. Season each side of each fillet w/ salt & pepper, drape w/ scallions, parsley & onions, and sprinkle on garlic, lemon zest & capers.
• Sprinkle each fillet w/ 1&1/2 tsp lemon juice and 1&1/2 tsp white wine and top each with (pieces of) one tbsp of butter. Place the grape tomatoes, cut side down, on top of each fillet.
• Fold each foil sheet over the fish & vegetables. Fold and crimp the edges to seal them and make tight packets. Place the packets on a cookie sheet w/ sides and bake for 8 minutes.
• Remove from the oven. Place each foil packet in a soup plate or bowl, & open by slitting the uncrimped side with a knife or scissors, and gently slide the contents, with its liquid, into the dish.
• Serve immediately.

WHOLE TROUT EN PAPILLOTE

Steps:

• Preheat oven to 400 degrees. Cut 2 sheets of parchment paper large enough to completely cover the fish when folded. Wash and dry the trout. Using a knife, score the fish on 1 side by cutting slits into the flesh just until you feel the bone. Season the trout generously, inside and out with salt and pepper. Spread 1/4 cup of the onions on each sheet of parchment. Place fish on top, scored side up. Stuff the inside of the fish with herbs. (It?s ok if they stick out a bit). Top each fish with 1 1/2 tablespoons of the shallot butter. Cover with the lemon slices. Drizzle 1 tablespoon white wine and 1/2 tablespoon olive oil over each fish. Fold the parchment over the fish. Starting at 1 end, fold the paper on itself, making sure to completely seal it. At the end, fold it underneath itself. Repeat. Place fish on large baking sheet and cook for about 12 to 15 minutes. To serve, place trout en Papillote on a platter. Cut the parchment at the table to ensure that all the aromas stay inside the package.
• In a food processor, combine all ingredients until mixed. Place whipped butter mixture onto a sheet of plastic wrap and roll into a log. Freeze until ready to use. Butter will keep in the freezer for at least a month.