Trout and Mushroom Parcels (Truites Aux Chanterelles En Papillotes) Recipe



Trout and Mushroom Parcels (Truites Aux Chanterelles En Papillotes) Recipes

Ingredients :

4 trout, cleaned

salt and freshly milled black pepper

50g (2 oz) butter plus extra for greasing

2 shallots, skinned and finely chopped

225g (8 oz) chanterelles or button mushrooms, finely chopped

30ml (2 tbsp) chopped fresh dill, or parsley

60ml (4 tbsp) dry white wine

Method :

Cut four pieces of greaseproof paper, each large enough to enclose a fish. Sprinkle the trout inside and out with seasoning. Butter the piece of paper, then lay a fish on each sheet.

Melt the butter in a small saucepan. Add the shallots, chanterelles and dill, and cook gently for about 8 minutes.

Divide the mushroom mixture between the fish. Carefully pour 15 ml (1 tbsp) wine over one fish, fold up the paper to enclose it. Fold the edges two or three times, so that the fish is completely enclosed and the juices cannot escape.

Place the package in a large rectangular oven dish. Add wine to the remaining fish, pack them and put them in the dish.

Bake at 225C (425F) mark 7 for 15 minutes. Serve the parcels in the dish, opening the paper a little so that the contents are visible.

Serves 4

Cooking in paper parcels is a well established method of keeping food moist and it is ideal for whole fish such as trout, perch or mackerel.


#Ads - Get the above cooking ingredients here at discounted price

More French Recipes

Copyright 101 Cooking Recipes | All rights Reserved. Sitemap

Contact Us | Terms of Use | Privacy Policy