Trout en papillote with fennel and tomato
Trout (or salmon) en papillote (cooked in a paper bag) with fennel and baby tomatoes is a restaurant-quality dish that is so easy to make at home.
Print Recipe
Ingredients
- 4 trout or salmon fillets pin-boned but the skin on
- 320 grams baby tomatoes sliced in half
- 3 baby fennel bulbs – or half a large one finely sliced
- 150 ml dry white wine or good quality fish stock
- a few sprigs of dill or fennel fonds
- 700- 750 grams baby potatoes
- 7 grams parsley small handful finely chopped
- 125 ml / half a cup crème fraiche
- salt & pepper
- olive oil
- baking paper
Instructions
- Preheat the oven to 180C / 350F and put the potatoes in a pot covered with salty water and bring this to a 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 them with a fork. Add the crème Fraiche, parsley and salt and pepper. Serve this with the fish and vegetables when they come out of the oven.
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Notes
Store any leftover fish (in sauce) and potatoes separately in the fridge for up to 4 days..
Reheat in the microwave.
Servings: 4