Best 5 Trout Papillote Style With Lemon And Olives Recipes
Embark on a culinary journey with our delectable Trout Papillote-Style With Lemon and Olives. This recipe is a symphony of flavors, textures, and aromas that will tantalize your taste buds. Imagine tender, flaky trout fillets enveloped in a parchment paper parcel, infused with the vibrant flavors of lemon, olives, herbs, and white wine. As the trout steams gently, it absorbs the essence of these ingredients, creating a dish that is both elegant and satisfying.
In addition to the classic Trout Papillote, this article offers a tantalizing array of variations to suit every palate. From the zesty Trout Papillote Provençale, bursting with the flavors of the Mediterranean, to the exotic Trout Papillote with Coconut and Lemongrass, inspired by Southeast Asian cuisine, these recipes offer a diverse culinary experience. Each variation introduces unique ingredients and flavor combinations that highlight the versatility of trout as a culinary canvas.
Whether you're a seasoned cook seeking inspiration or a novice eager to explore new culinary horizons, this article provides a comprehensive guide to preparing Trout Papillote in all its glory. Detailed instructions, cooking tips, and stunning food photography accompany each recipe, ensuring that you can recreate these dishes with confidence and ease.
So, gather your ingredients, prepare your taste buds, and let's embark on a culinary adventure with Trout Papillote-Style With Lemon and Olives. From the classic preparation to the tantalizing variations, this article offers a delectable journey that will leave you craving more.
TROUT EN PAPILLOTE
En papillote simple means cooking in parchment. This simple super-healthy dish both looks, and tastes great
Provided by Mary Cadogan
Categories Dinner, Main course
Time 45m
Number Of Ingredients 8
Steps:
- Heat oven to 190C/fan 170C/gas 5. Put the carrots and celery in a pan with the oil, sugar, wine, salt and pepper. Bring to the boil, tightly cover, then cook for 10 mins until the vegetables are tender. Cool.
- Cut four large sheets of baking parchment, about 35cm square. Divide the vegetables between them and top each with a trout fillet. Scatter a few basil leaves and a little lemon juice over each, then season the fish with a little salt and pepper. Fold the paper in half and double fold all round to seal in the fish, a bit like a pasty.
- Put the parcels on two baking sheets and bake for 15-20 mins (depending on the thickness of the fish). Serve in their paper with some steamed new potatoes.
Nutrition Facts : Calories 262 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 7 grams sugar, Fiber 2 grams fiber, Protein 35 grams protein, Sodium 0.37 milligram of sodium
WHOLE TROUT EN PAPILLOTE
Steps:
- Preheat oven to 400 degrees. Cut 2 sheets of parchment paper large enough to completely cover the fish when folded. Wash and dry the trout. Using a knife, score the fish on 1 side by cutting slits into the flesh just until you feel the bone. Season the trout generously, inside and out with salt and pepper. Spread 1/4 cup of the onions on each sheet of parchment. Place fish on top, scored side up. Stuff the inside of the fish with herbs. (It?s ok if they stick out a bit). Top each fish with 1 1/2 tablespoons of the shallot butter. Cover with the lemon slices. Drizzle 1 tablespoon white wine and 1/2 tablespoon olive oil over each fish. Fold the parchment over the fish. Starting at 1 end, fold the paper on itself, making sure to completely seal it. At the end, fold it underneath itself. Repeat. Place fish on large baking sheet and cook for about 12 to 15 minutes. To serve, place trout en Papillote on a platter. Cut the parchment at the table to ensure that all the aromas stay inside the package.
- In a food processor, combine all ingredients until mixed. Place whipped butter mixture onto a sheet of plastic wrap and roll into a log. Freeze until ready to use. Butter will keep in the freezer for at least a month.
TROUT PAPILLOTE STYLE WITH LEMON AND OLIVES
Provided by James Prosek
Categories dinner, weekday, main course
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 325 degrees.
- Line a rimmed baking sheet with aluminum foil. Scatter the garlic, tarragon, lemon segments, olives and chives over the foil. Drizzle with the olive oil, wine and clam juice. Season the fish fillets on both sides with salt and pepper, and arrange in the pan without crowding. Cover with another sheet of aluminum foil and crimp the sheets of foil around the edges to seal, pressing gently on the top to release any excess air.
- Place the baking sheet in the oven and bake until the fish is very firm to the touch, about 20 minutes. Serve with olives, lemon segments and ample amounts of pan juices over and around the fish.
Nutrition Facts : @context http, Calories 495, UnsaturatedFat 24 grams, Carbohydrate 7 grams, Fat 32 grams, Fiber 3 grams, Protein 42 grams, SaturatedFat 5 grams, Sodium 743 milligrams, Sugar 1 gram, TransFat 0 grams
HERB-ROASTED FISH
Steps:
- Preheat the oven to 400 degrees.
- Place the fish fillet on a piece of parchment paper and sprinkle it with the salt and pepper. Drizzle the lemon juice and olive oil over the top of the fillet. Lay the thyme on top and place the olives next to the fillet.
- Beat the egg together with 1 tablespoon of water for an egg wash. Brush the egg wash around the edge of the parchment paper and fold it in half. Carefully fold the edge of the parchment paper under and around the fish to make a package. Place the package on a sheet pan and cook for 12 to 15 minutes, until the fish is cooked through. Serve hot in the parchment paper.
TROUT WITH OLIVES AND BROWN BUTTER
The olives and lemon juice rev up the flavor of this trout dinner, which takes a speedy 30 minutes to make.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 20m
Number Of Ingredients 7
Steps:
- Heat broiler. Place trout fillets, skin side down, on two baking sheets. Lightly rub top of fish with oil; season with salt and pepper. Broil one sheet at a time, 4 inches from heat; cook until fish is opaque and flakes with a fork, 6 to 8 minutes.
- In a small skillet over high heat, cook lemon wedges until browned on all cut sides, 1 to 2 minutes. Remove, and set aside.
- Reduce heat to medium; melt butter until lightly brown with a nutty aroma, about 1 minute. Remove from heat. Add olives and capers; toss to coat. Immediately spoon sauce over fillets. Squeeze lemon wedges over top, and serve.
Nutrition Facts : Calories 412 g, Fat 22 g, Protein 47 g
Tips:
- Select the freshest trout possible: Fresh trout has a mild, delicate flavor that is perfect for this recipe. Look for trout that has bright, clear eyes and firm flesh.
- Use a variety of vegetables: This recipe calls for zucchini, tomatoes, and onions, but you can use any vegetables that you like. Some other good options include bell peppers, mushrooms, and asparagus.
- Season the trout well: The trout should be seasoned with salt, pepper, and any other herbs or spices that you like. This will help to enhance the flavor of the fish.
- Cook the trout until it is just cooked through: Trout is a delicate fish, so it is important not to overcook it. Cook the trout until it is just opaque in the center.
- Serve the trout immediately: Trout is best served immediately after it is cooked. This will help to ensure that the fish is moist and flavorful.
Conclusion:
Trout papillote is a delicious and healthy way to cook trout. This recipe is easy to make and can be tailored to your own taste preferences. Whether you are a beginner or an experienced cook, you are sure to enjoy this recipe.
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