Trout papillote with new potatoes recipe

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  • Serves 2
  • 10 mins to prepare and 13 mins to cook
  • 581 calories / serving
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Trout en papillote HERO

Preheat the oven to gas 7, 220° C, fan 200° C. Heat two medium pans of water.

In a large frying pan, melt the butter over a low heat and sweat the carrot, leek and tarragon in one-third of the butter for 1 minute. Season with salt and pepper, then leave to cool.

Put the trout fillets in pairs on pieces of oiled nonstick baking paper large enough to wrap them in. Season the fish with salt and pepper, then spoon half the lemon juice and white wine over each pair. Dot the fish with half the remaining butter. Sandwich half the vegetable filling between each pair of fillets and wrap them up in the paper to make two papillotes (parcels).

Bake the papillotes on a baking sheet in the preheated oven for 12 minutes.

While they are in the oven, cook the potatoes and beans in the pans of boiling water.

Serve the parcels immediately on two warmed plates with the drained potatoes and the green beans tossed in the remaining butter. Allow the diners to open their own papillotes so that they get the full benefit of the aromas that rise from them.

*Inspired by Victoria A. featured in the Realfood Cookbook

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  • Ingredients

  • 4 trout fillets
  • 1tbsp shredded carrots
  • 1tbsp shredded leek
  • 1tbsp chopped tarragon
  • 2tbsp lemon juice
  • 30g (1 1/4oz) butter
  • salt
  • pepper
  • 10-12 potatoes, scrubbed but not peeled
  • large handful green beans
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  • Energy 2349kj 581kcal 29%
  • Fat 29.1g 42%
  • Saturates 10.9g 55%
  • Sugars 2.6g 3%
  • Salt 0.8g 13%

of the reference intake
Carbohydrate 18g Protein 63.2g Fibre 2.7g

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