Rainbow trout en papillote

Main Dish
4 servings
10 min
20 min
Very Easy
A delicious papillote of rainbow trout that you can accompany with different gratin.


Number of serving: 4
4 rainbow trouts (cleaned and ready to cook)

6 Portobello mushrooms

1 red pepper

4 tablespoons of butter (at room temperature)

1 1/2 tablespoon of tarragon

1 tablespoon of olive oil

Salt and pepper


  • Peel and cut leek. Clean and cut red pepper in 2 parts. Take seeds off and dice pepper.
  • Peel mushrooms (by taking off the white ’skin’ they have on top and cutting the end of it) and slice them.
  • Pour olive oil in a frying pan and heat it over medium heat. Add red pepper and leek. Preheat oven to 350° F (180° C/Th 6).
  • In a bowl, blend butter and tarragon. Squeeze lime and add juice to the tarragon butter.
  • Place each trout on a piece of aluminum foil and stuff them with the tarragon butter.
  • Fold aluminum paper sealing the end parts and pour leek, mushrooms and red pepper on top of the trout. Add salt and pepper.
  • Finish sealing the pouches and bake in oven for 10 to 15 minutes.


Rainbow trout en papillote, photo 1
Rainbow trout en papillote, photo 2


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