Try this Little Parcels of Trout recipe, or contribute your own.Suggest a better description
Cut the courgettes and carrots into matchstick shapes about 1 1/2 inch long and less than 1/4 inch wide. Steam them, and the mangetout, but only briefly, not enough to tenderise them fully. Use kitchen paper to blot surface moisture from the partially cooked vegetables and set aside ot become cold. Season the softened butter with sea salt and black pepper. Beat in 1/2 teaspoon lemon juice and 1 tablespoon or so each chopped chives and mint. Use some of the flavoured butter to grease sheets of greaseproof or bakewell paper. Clean and fillet the trout, remove any little bones and cut the flesh of each fish into four long strips. Lay three strips side by side down the centre of each sheet of buttered greaseproof paper. Dust with sea salt and grind some pepper over the fish. Add a squeeze of lemon butter. Lay the mixed vegetables on top, spreading them thinly and seasoning with salt and pepper between layers. Dot with the rest of the butter and, finely, add a sprig or two of mint to each parcel. To close the parcels, first draw two sides of the paper up over the filling and fold into a double pleat on top. Then "hem" the raw paper edges at the sides by turning them over twice, and secure with staples. The parcels should be fairly baggy. Put each parcel on to an oeuf sur le plat dish or space them out in large gratin dishes or on baking trays. Chill until about 1 1/2 hours before cooking, then bring back to room temperature. To cook, bake at 400 F (200 C) gas mark 6 for about 15 minutes. Let each person unwrap his or her parcel at table. Hand round bowls of new potatoes steamed in their skins, plain undressed watercress, and Hollandaise sauce so that everyone can help themselves.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (182g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 261 (91%)|
|Amt Per Serving||% DV|
|Total Fat 29g||39 %|
|Saturated Fat 18.2g||91 %|
|Monounsaturated Fat 7.5g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 76.2mg||23 %|
|Sodium 248.5mg||9 %|
|Potassium 343.5mg||9 %|
|Total Carbohydrate 7.8g||2 %|
|Dietary Fiber 2.2g||9 %|
|Sugars, other 5.6g|
|Protein 1.5g||2 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 288
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.