Trout Parcels with Vegetables Julienne
I feasted on trout that had been wrapped in newspaper and cooked on a barbecue during my student days. The trout had been freshly caught and cooked alongside the lake, served simply with a wedge of lemon and a fire baked potato. This method of cooking and serving a quality piece of fish inspired me to post this recipe.
4 trout fillets
1 red onion
1 head of fennel
1 large carrot
1 red pepper
1 lemon sliced
4T dry white wine
a few sprigs of fresh dill or dried dill tips.
4T butter
Preheat the oven to 200C. Cut out four squares of baking paper large enough to wrap the trout up in. Place a trout fillet in each. Top with butter and dill. Then layer equal amounts of vegetables that have been cut julienne. Add 1T of white wine to each parcel. Season with salt and pepper. Wrap and seal. Bake for 10 minutes. Serve with mashed potato.
Banting: replace the carrot with courgettes and serve with your favourite side dish and a dollop of double cream.Sprinkle with flakes almonds.
4 trout fillets
1 red onion
1 head of fennel
1 large carrot
1 red pepper
1 lemon sliced
4T dry white wine
a few sprigs of fresh dill or dried dill tips.
4T butter
Preheat the oven to 200C. Cut out four squares of baking paper large enough to wrap the trout up in. Place a trout fillet in each. Top with butter and dill. Then layer equal amounts of vegetables that have been cut julienne. Add 1T of white wine to each parcel. Season with salt and pepper. Wrap and seal. Bake for 10 minutes. Serve with mashed potato.
Banting: replace the carrot with courgettes and serve with your favourite side dish and a dollop of double cream.Sprinkle with flakes almonds.
Comments
Post a Comment