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Whole Trout en Papillote

Published: December 4, 2011 in Recipes

This light delicious dish pairs well with Foggy Ridge Cider First Fruit.

  • 2 Whole trout, dressed
  • 1/2 cup sliced sweet yellow onions
  • 2 Handfuls fresh herbs (thyme, parsley, rosemary)
  • 3 Tablespoons lemon shallot butter
  • 1 lemon, sliced
  • 2 Tablespoons dry white wine
  • 1 Tablespoon olive oil
  • Salt and pepper
  • Parchment Paper

Preheat oven to 400 degrees. Cut 2 sheets of parchment paper large enough to cover the fish when folded. Wash and dry trout. Score the fish by cutting slits into the flesh until you feel the bone. Season the fish inside and out with salt and pepper. Spead 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. Top each fish with 1 1/2 Tablespoons of the lemon shallot butter. Cover with lemon slices. Drizzle 1 Tablespoon white wine and 1/2 Tablespoon olive oil over each fish. Fold the parchment over the fish. Starting at one end, fold the paper on itself, making sure to completely seal it. At the end, fold it underneath itself. Place fish on a 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 all aromas stay inside the package.

Lemon shallot butter:

  • 1 stick unsalted butter, softened
  • 1 lemon, zested and finely minced
  • 1 small shallot, finely minced
  • Salt and pepper

Combine all ingredients in a food processor until mixed. Place whipped butter onto a sheet of plastic wrap and roll into a log. Freeze until ready to use. Will keep in freezer for one month.

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