Whole Trout en Papillote
Recipe from Cooking for a Quarterback by Yolanda Banks and Levon Porter , Brown Publishing.
- 2 whole trout, dressed
- Salt and pepper
- 1/2 cup sliced sweet yellow onion
- 2 handfuls fresh herbs (thyme, parsley and rosemary)
- 3 tablespoons lemon-shallot butter, recipe follows
- 1 lemon, sliced
- 2 tablespoons dry white wine
- 1 tablespoon extra-virgin olive oil
- Parchment paper
Preheat oven to 400 degrees. Cut 2 sheets of parchment paper large enough to completely cover the fish when folded. Wash and dry the trout. Using a knife, score the fish on 1 side by cutting slits into the flesh just until you feel the bone. Season the trout generously, inside and out with salt and pepper. Spread 1/4 cup of the onionson each sheet of parchment. Place fish on top, scored side up. Stuff the inside of the fish with herbs. (It?s ok if they stick out a bit). Top each fish with 1 1/2 tablespoons of the shallot butter. Cover with the lemon slices.Drizzle 1 tablespoon white wine and 1/2 tablespoon olive oil over each fish. Fold the parchment over the fish. Starting at 1 end, fold the paper on itself, making sure to completely seal it. At the end, fold it underneath itself. Repeat. Place fish on large baking sheet and cook for about 12 to 15 minutes. To serve, place trout en Papilloteon a platter. Cut the parchment at the table to ensure that all the aromas stay inside the package.
- 1 stick unsalted butter, softened
- 1 lemon, zest finely minced
- 1 small shallot, finely minced
- Salt and pepper
In a food processor, combine all ingredients until mixed. Place whipped butter mixture onto a sheet of plastic wrap and roll into a log. Freeze until ready to use. Butter will keep in the freezer for at least a month.