Preview

Trout filet en papillote, asparagus tips, baby potatoes in lemon butter with bacon |

Vegetables and Fruits, Fish, Seafood & Shellfish

Baked fish "en papillote" (French for "in parchment") with a drizzle of olive oil and some asparagus tips is a guaranteed success. A garnish of sauteed baby potatoes with bacon and a zest of lemon.

Note

Do not hesitate to check the doneness of the fish using a thermometer, be careful not to overcook the fish.

Ingredients

Recipe for 4 portions

Papillote

4 Portion(s)

Salmon trout fillet

300 Gr

Green asparagus

2 Clove(s)

Garlic

100 Gr

French shallot

4 Dash

Olive oil

Potatoes

500 Gr

Baby potatoes

150 Gr

Onion

100 Gr

Smoked bacon

1 Unit(s)

Lemon

4 Sprig(s)

Parsley

60 Gr

Butter

Garnish

100 Ml

Sour cream

10 Sprig(s)

Chives

2 Pinch(es)

Espelette pepper

Preparation time: 30 min

Preheat your at 425 °F

Preparation

If necessary, peel the asparagus and then cut them into spears. Chop the shallots, garlic, chives and parsley. Zest and juice the lemon. Wash and cut the baby potatoes in half. Slice the bacon and onion into thin strips. Prepare 4 parchment papers (twice the size of a standard A4 sheet of paper).
Papillote

Place the asparagus spears in the center of your parchment papers and then the garlic and the shallots. Place the pieces of fish on top, season with fleur de sel (sea salt) and a generous drizzle of olive oil. Fold the parchment paper closed, aligning the edges together and then folding those down to ensure an airtight seal, then bake on a baking sheet for 8 to 12 minutes. Before removing from the oven, check doneness with a thermometer: fish is cooked when it reaches 52°C.
Potatoes

Melt the butter in a pan and add the bacon, cook for a minute. Add the onions and potatoes. Cover and stir regularly. Once the potatoes are cooked finish with the parsley, lemon juice and lemon zest.
Plating

Spread an even amount of sour cream on the bottom of your plates and sprinkle some chives on top. Put the contents of the papillote in the center of the plate then season the fish with espelette pepper. Place the potatoes nicely around the trout.