Whole Steamed Fish | Trout en Papillote | Easy 'How To' Recipe скачать в хорошем качестве

Whole Steamed Fish | Trout en Papillote | Easy 'How To' Recipe

En papillote is a French cooking technique that uses the steam inside a folded piece of parchment paper (or aluminum foil), to gently cook the fish. Note This recipe can also easily be done on a grill or over charcoal. Make sure there are no holes in the foil when sealing it. Be careful of the steam when cutting open the parcel. Ingredients 1 Trout Lemon zest and juice 1-2 Garlic cloves, sliced 1 large mild chilli, sliced Fresh herbs (I had parsley and oregano to use up) Butter White wine 2 Tsp Olive oil Salt & pepper Directions 1. Preheat an oven to 190C 2. Prepare some aluminium foil which is large enough to be folded over the fish and sealed. 3. Rub the oil over the fish, coating it well. 4. Season with salt and pepper on both sides. 5. Evenly disperse the garlic, chilli, fresh herbs and lemon zest in and around the fish. 6. Add a few knobs of butter, the lemon juice and a splash of white wine before folding the foil over and sealing it completely. 7. Put the fish into the oven for about 20 minutes or so, depending on the size of the fish or fillet you are using. (My trout took about twenty minutes) 8. Carefully open the foil parcel, being mindful of the steam and transfer to a plate. Serve immediately. Thank you for watching! Please leave a like if you enjoyed this video.