Rainbow trout en papillote

Name: Rainbow trout en papillote
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: En
Ingredients: 4 rainbow trouts (cleaned and ready to cook); 6 Portobello mushrooms; 2 leeks; 1 red pepper; 1 lime; 4 tablespoons of butter (at room temperature); 1 1/2 tablespoon of tarragon; 1 tablespoon of olive oil; Salt and pepper

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Main Dish

4 servings

Very Easy

30 min

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

Ingredients

4 rainbow trouts (cleaned and ready to cook)
6 Portobello mushrooms
2 leeks
1 red pepper
1 lime
4 tablespoons of butter (at room temperature)
1 1/2 tablespoon of tarragon
1 tablespoon of olive oil
Salt and pepper

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Preparation

Preparation10 min

Cook time20 min

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.