TO DRINK: A dry Riesling, one or two years of age, is as light and fragrant as the food itself – try one from Flagstone or De Wetshof.
Trout en papillote
Ingredients
- 2 baby fennels, sliced
- 4 spring onions, cut into thin strips
- 2 carrots, cut into thin strips
- 2 small turnips, sliced
- ½ red onion, thinly sliced olive oil
- 2 bay leaves
- 8 sprigs of lemon thyme or thyme
- black pepper, to taste
- 20ml white wine
- 4 x 100g – 150g trout pieces, with or without the skin
- 4 slices of lemon or lime
Instructions
Cut some parchment paper into 4 heart-shaped pieces. Each piece should be big enough to hold the food in one half of the parchment, leaving a margin of 3cm – 4cm all around.
Preheat the oven to 220°C and lightly oil the parchment on both sides.
Precook the vegetables for 3 minutes in salted water (if the vegetables are cut very small this is not essential).
Divide the vegetables iwith a slice of lemon or lime and finish with a knob of butter. Drizzle a little white wine over.
Fold the other half of the parchment over and crimp the open edges (making a series of small folds all around) to close the parcel securely. No steam shouldescape during cooking.
Place the parcel on a preheated pan or baking tray and bake it in the oven. Bake for 5 – 8 minutes (depending on the size and thickness of the pieces it could take longer).
The package will be puffed up and turn brown in colnto 4 and arrange them neatly on one half of each parchment shape, making sure you leave a 3cm – 4cm edge all around. Add the herbs and seasoning,place the trout on top and season.Top our. Place each parcel on an individual plate so your guests can open it at the table. Serve with lemon butter sauce or beurre blanc.
RUDI’S TIPS
• Use sundried tomato or pesto to give it a great twist.
• The filling could be made vegetables only, such as mushrooms and peas.
• Other types of fish like work well, or you could try chicken breasts.
• Shellfish works really well brings out the aromatics
• Instead of wine, you could experiment with vermouth even Pernod.
• Soy, ginger and sesame make great additions.
