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Little Parcels of Trout

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Recipe

 

Yield

4 servings

Prep

130 min

Cook

15 min

Ready

150 min
Trans-fat Free, Good source of fiber, Low Carb

Ingredients

Amount Measure Ingredient Features
3 each trout
8-9 ounces each, cleaned
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½ pound zucchini
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½ pound carrots
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¼ pound green peas
mangetout
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2 ½ ounces butter
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1 x lemon
half of
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1 x mint leaves
fresh
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1 x chives
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Ingredients

Amount Measure Ingredient Features
3 each trout
8-9 ounces each, cleaned
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226.8 g zucchini
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226.8 g carrots
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113.4 g green peas
mangetout
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72.3 ml/g butter
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1 x lemon
half of
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1 x mint leaves
fresh
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1 x chives
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Directions

Cut the courgettes and carrots into matchstick shapes about 1½ inch long and less than ¼ inch wide.

Steam them, and the mangetout, but only briefly, not enough to tenderise them fully.

Use kitchen paper to blot surface moisture from the partially cooked vegetables and set aside ot become cold.

Season the softened butter with sea salt and black pepper.

Beat in ½ teaspoon lemon juice and 1 tablespoon or so each chopped chives and mint.

Use some of the flavoured butter to grease sheets of greaseproof or bakewell paper.

Clean and fillet the trout, remove any little bones and cut the flesh of each fish into four long strips.

Lay three strips side by side down the centre of each sheet of buttered greaseproof paper.

Dust with sea salt and grind some pepper over the fish.

Add a squeeze of lemon butter.

Lay the mixed vegetables on top, spreading them thinly and seasoning with salt and pepper between layers.

Dot with the rest of the butter and, finely, add a sprig or two of mint to each parcel.

To close the parcels, first draw two sides of the paper up over the filling and fold into a double pleat on top.

Then "hem" the raw paper edges at the sides by turning them over twice, and secure with staples.

The parcels should be fairly baggy.

Put each parcel on to an oeuf sur le plat dish or space them out in large gratin dishes or on baking trays.

Chill until about 1½ hours before cooking, then bring back to room temperature.

To cook, bake at 400℉ (200℃) gas mark 6 for about 15 minutes.

Let each person unwrap his or her parcel at table.

Hand round bowls of new potatoes steamed in their skins, plain undressed watercress, and Hollandaise sauce so that everyone can help themselves.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 103g (3.6 oz)
Amount per Serving
Calories 17176% from fat
 % Daily Value *
Total Fat 14g 22%
Saturated Fat 9g 45%
Trans Fat 0g
Cholesterol 38mg 13%
Sodium 232mg 10%
Total Carbohydrate 3g 3%
Dietary Fiber 3g 13%
Sugars g
Protein 4g
Vitamin A 214% Vitamin C 11%
Calcium 4% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
 

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