This recipe for trout en papillote (trout cooked in a paper pouch) with fennel and tomato is another cracking dish from Ucook. It’s the perfect dish to adapt to one portion too, and it couldn’t be easier to knock up an unbelievably healthy and delicious restaurant-quality meal in minutes. The warm new potato salad served on the side with simply crème fraiche and parsley is sublime. It’s more of a rustic new potato mash and it’s a keeper.
So I posted a recipe for chicken and mushroom stroganoff earlier this week and I went on a tangent on why I love Ucook so much, so I won’t repeat myself again. Vie tried dozens of their meals and this trout is one of my faves and definitely one I will make again and again. You can just as easily use a fillet of salmon if trout is not readily available.
I use non-stick baking paper to make the ‘papillote’ and really this is just a French word for a paper bag. You can also use foil, which will be even easier. You simply fold it over to cover the ingredients and then scrimp the edges to seal completely. The food steams in the white wine with the herbs to lock in all the flavour and create a super moist and flaky texture.
The UCook recipe recommends first cooking the fennel and tomato in the bag for 4 minutes with olive oil and seasoning, and then opening it up, adding the trout and white and sealing it again. This was spot on and I guess the optimal time to cook the trout. I skipped this step when I cooked the three fillets as I didn’t want to open and re-open the paper for visual appeal, but I do suggest you do this if you are using foil.
Recipe – serves 4 (50 minutes to prepare) (slightly adapted from UCook)
- 4 trout or salmon fillets, pin boned but skin on
- 320gm baby tomatoes, sliced in half
- 3 baby fennel b8ulb – or half a large one, finely sliced
- a few sprigs of dill or fennel fonds
- 700- 750gms baby potatoes
- 7gm parsley (small handful) finely chopped
- 125ml / half a cup crème fraiche
- salt & pepper
- olive oil
- baking paper
Pre heat the oven to 180C / 350F and put the potatoes in a pot covered with salty water and bring this to the boil.
Place the fennel and tomatoes in the paper with a drizzle of oil and season. Fold this up and cook for 5 minutes then remove from the oven.
Place the trout on top of the veg, drizzle a little olive oil over, add the wine and then scatter over the dill. Seal and place back in the oven on a roasting tray and cook for a further 18 minutes.
Drain the new potatoes and lightly mash with a folk. Add the crème fraiche, parsley and salt and pepper. Serve this with the fish and vegetables when they come out the oven.
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