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- Rainbow trout en papillote
Rainbow trout en papillote
A delicious papillote of rainbow trout that you can accompany with different gratin.
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.
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