https://www.lifestylefood.com.au/recipes/11793/trout-en-papillote-with-smoked-trout-and-watercress-salad

LifestyleFOOD.com.au

Hampshire Mobile Kitchen dish ...

Ingredients

  • Ingredients for trout en papillote

  • 50g (2oz) butter

  • 4 whole trout, cleaned

  • 1 large bunch dill

  • 1 large bunch flat leaf parsley

  • 1 large bunch chervil

  • 2 lemons, sliced

  • 2 bunches watercress

  • 700g (1lb8oz) new potatoes, scrubbed

  • Ingredients for salad

  • 600g (1lb5oz) smoked trout fillet

  • 2 large bunches watercress, washed and picked

  • 110g (4oz) walnuts, shelled

  • 2 pears, cut into cubes

  • 1 tbsp white wine vinegar

  • 3 tbsp rapeseed oil

  • 1 tbsp honey

  • 2 tsp grainy mustard

  • 1 tbsp horseradish cream

  • 3 tbsp crème fraiche

Method

  • Method for trout en papillote:

  • 1.

    Preheat the oven to 210C/425F/Gas 7.

  • 2.

    Place some butter, then the trout onto a large sheet of baking parchment.

  • 3.

    Place some dill, parsley and chervil in the cavity of the trout, along with a few slices of lemon.

  • 4.

    Season well with salt and black pepper.

  • 5.

    Top with the watercress.

  • 6.

    Fold the parchment over the trout and fold the edges over to secure.

  • 7.

    Place onto a baking sheet and into the oven for 15-20 minutes.

  • 8.

    Place the potatoes into a pan of salted water, bring to the boil and simmer for 10-12 minutes until tender.

  • 9.

    Drain and toss with butter, salt and black pepper.

  • 10.

    Serve the potatoes alongside the trout parcel – open at the table.

  • Method for salad:

  • 1.

    Flake the trout in large pieces into a bowl and toss lightly with the watercress, walnuts and pear.

  • 2.

    Place the vinegar, oil, honey, some salt and black pepper into a jam jar and shake vigorously to combine.

  • 3.

    Drizzle over the salad and toss once more very lightly.

  • 4.

    Mix the mustard, horseradish and crème fraiche together.

  • 5.

    Serve the salad with a dollop of horseradish cream.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 1466kj
  • Fat Total 78g
  • Saturated Fat 18g
  • Protein 132g
  • Carbohydrate 59g
  • Sugar 17g
  • Sodium 418mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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