Sweat carrot, leek and tarragon in butter for 1 minute. Season with salt and pepper. Leave to cool.
Season the trout fillets with salt and pepper. Add lemon juice and white wine. Dot with butter. Sandwich the vegetable filling in between two trout fillets.
Wrap the trout in oiled greaseproof papper to make two papillotes (envelopes).
Baked the trout papillotes on a baking sheet in an oven 220C/425F/ Gas Mark 7 for 12 minutes.
Serve immediately on two warmed plates with freshly cooked Jersey Royal New Potatoes and green beans. Allow the dinner to piece open their own papillotes.
Healthy and delicious. Very little washing up.
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