A couple of weeks ago I did a quick experiment. I had managed to get hold of 6 small trout fillets and I wanted to check out the ‘en papillote’ style of cooking which basically means to oven bake wrapped up in a paper parcel. I tried a number of different ingredients and this was my favourite combination so I hope you like it too. It’s good as a light lunch or even a starter course.
- 2 trout fillets
- Baby spinach leaves
- Wholegrain mustard
- 1 celery stalk, finely diced
- Olive oil
- Salt & Pepper
- Cooking parchment
Method of Preparation:
- Lay out 2 squares of cooking parchment on your work surface about 30cm x 30cm (doesn’t need to be exact) and pre heat the oven to 180°C
- Place one of your trout fillets in the centre of each piece of parchment, give it a glug of olive oil over the top and lightly season with salt and pepper
- Give each fillet a thin covering of the mustard
- Split the diced celery between the two fillets and just sprinkle over the top
- Wash your spinach leaves and cover the fillets
- Wrap each parcel up by simply folding the paper around the fillets and then place in the over for 22 minutes.
You will see from these pictures that I did it in a slightly different way when I was taking the pictures but when I did it again I used the method outlined above and it was the best I’d done. Of course 22 mins is perfect for my oven, yours may be a minute or 2 either side but it won’t be disastrous if you stick to the recipe.
I’d always worried about terms like ‘en papillote’ but I don’t know why…