Home

  Latest News

  Prices

  Find Us

  Mailing List

  Contact Us

  The Boats

  The Lodge

  The Bailiff

  The Water

  On Arrival

  Stocking

  Flora & Fauna

  Trout Recipes

  Fishing Statistics

  Weather Forecast

  History

  The Fly of the Year

  The Darwell Cup

  The Powdermill Cup

  Safety Advice

  Club Rules

  Places To Stay

  Places Of Interest

  Fishing Links


  
  

  
  


Trout Recipes


Return To Recipes   Print Recipe Here


Trout en Papillote

Sounds a little pretentious? Not a bit of it; just a healthy and interesting way to cook and present your trout.

En papillote simply means cooking in parchment. This simple super-healthy dish both looks, and tastes great.


Ingredients
2 large carrots , cut into batons
3 celery sticks, cut into batons
1 tbsp olive oil
sugar
6 tbsp white wine vinegar
4 x 175g trout fillets
Basil leaves
juice 1 lemon


Preparation and cooking times

Low-fat, Super healthy, Heart healthy, Dairy-free

Omega-3, 1 of 5-a-day


Method
1. Heat oven to 190C/fan 170C/gas 5. Put the carrots and celery in a pan with the oil, sugar, wine, salt and pepper. Bring to the boil, tightly cover, then cook for 10 mins until the vegetables are tender. Cool.

2. Cut four large sheets of baking parchment, about 35cm square. Divide the vegetables between them and top each with a trout fillet. Scatter a few basil leaves and a little lemon juice over each, then season the fish with a little salt and pepper. Fold the paper in half and double fold all round to seal in the fish, a bit like a pasty.

3. Put the parcels on two baking sheets and bake for 15-20 mins (depending on the thickness of the fish). Serve in their paper with some steamed new potatoes.

ENJOY!



Copyright Hastings Fly Fishers Club Limited