Rainbow trout en papillote

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

You may like

Nasi goreng, zero waste indonesian meal

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.