Rainbow trout en papillote

Preparation

• 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.