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August 13, 2022

Trout and Prawn en Papillote

Posted on January 7, 2022 by in Uncategorized

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Trout en Papillote


Trout and Prawn en Papillote sounds so complicated and yet it is one of the easiest dishes to prepare. Which is exactly why it is the perfect holiday meal. No dishes, no effort and absolutely delicious.

To make the trout and prawn en Papillote is as simple as wrapping a gift. Except this gift is packed with flavour and will satisfy your harshest critics.

What does en Papillote mean?

En papillote is French for “wrapped in paper.” This technique of cooking uses steam that builds up inside a folded piece of parchment paper or aluminium foil. It is a gentle method of cooking proteins like fish, chicken breast, shell fish or vegetables. In this case, I used both proteins and vegetables and because of the gently cooking method, the trout was soft and delicious and the vegetables cooked, but still crunchy.

Where can I used his method?

The beauty of cooking en papillote, is that it works in the oven, the Air Fryer and also on the open fire. Both the oven and the airfryer is easier to control, but if your open fire is not too hot, it works like a charm. During the summer months when it is hot and spending time in the kitchen is too much to handle, try cooking this way. Guests love opening the parcels at the table.

The other big advantage is that you can cater for everyone’s preferences. Vegetarians, vegans, carnivores and people with allergies.

Aluminium foil or parchment paper?

Both of these options work well, although I prefer the use the paper. It looks pretty, it is not too hot to handle and I think it is a little friendlier to our environment.

Trout en Papillote

What do you need to cook en papillote?

– parchment paper or foil

– string

– individual portions of your preferred protein – Any type of fish works, but the soft white fish types such as hake, kingklip or angelfish. Salmon and trout is my favourite fish to cook en papillote. Of course if you have the luxury of shellfish like crayfish, prawns or crab, it will be delicious.

– Butter or olive oil

– white wine or stock

– a baking sheet if you are baking it in the oven

Trout en Papillote

What are the benefits of cooking en papillote? 

It is a very inexpensive way of steaming food. No need to buy expensive steamers, all you need is the foil or parchment paper and a heat source.

Steaming brings out the flavour of each individual ingredient that you cook with this method. Grilling, baking and frying often becomes the predominant flavour and not the meat, fish of vegetables that you are preparing.

The main advantage of cooking en papillote is the health aspect. All nutrients and vitamins are best preserved in this way of cooking.

Trout en Papillote

Trout and Prawn en Papillote

serves 2

Ingredients

2 x 100 g trout fillets

8-10 green beans – you can also use asparagus – cleaned and trimmed

4 – 6 onion rings

2 slices lemon

1 T/ 15 ml lemon zest

100 g butter

⅓ cup / 80 ml fresh herbs – dill, basil, parsley 

Salt and pepper

2 T / 30 ml white wine 

Baking or parchment paper

Method

First, make the herb butter. Place the butter and herbs in a bowl and with a fork, mix properly. Wrap the butter in cling wrap and turn into a “sausage”. Keep in the fridge or freezer until needed. 

Cut two pieces of baking paper about 30 x 30 cm. Place 2-4 onion rings in the middle of each piece of paper. Place the beans or asparagus on the onion rings.

Top it with the trout fillets. Lastly add a slice of lemon and cut the butter into two discs. Place a disc of butter in each parcel. Before closing the parcel completely, add the wine to each parcel and close.

Preheat oven to 180 C. 

Trout en Papillote

Close the parchment paper with string and place on a baking sheet or fold it like this. Bake for 15 minutes. Place each parcel on a plate and present.

This recipe can easily be adapted to suit you amount of quests.

Trout en Papillote

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