📝 About This Recipe
This classic French preparation, meaning 'in paper,' is a sophisticated yet foolproof method that steams the fish in its own juices for an incredibly moist result. Delicate freshwater trout is nestled on a bed of crisp julienned vegetables and finished with a bright, citrusy herb butter that melts into a decadent sauce during cooking. It is a visually stunning dish that brings the elegance of a Parisian bistro right to your home kitchen, offering a clean, aromatic, and healthy dining experience.
🥗 Ingredients
The Fish
- 2 pieces Rainbow Trout Fillets (6-8 oz each, skin-on, pin bones removed)
- 1/2 teaspoon Kosher Salt (plus more to taste)
- 1/4 teaspoon Freshly Cracked Black Pepper
Vegetable Bed
- 1 medium Leek (white and light green parts only, julienned)
- 1 large Carrot (peeled and cut into matchsticks)
- 1/2 medium Zucchini (julienned)
- 2 tablespoons Dry White Wine (such as Sauvignon Blanc or Pinot Grigio)
- 1 tablespoon Extra Virgin Olive Oil
Citrus Herb Butter
- 3 tablespoons Unsalted Butter (softened at room temperature)
- 1 tablespoon Fresh Dill (finely chopped)
- 1 tablespoon Fresh Chives (minced)
- 1 Lemon (half zested and juiced, half thinly sliced into rounds)
- 1 clove Garlic (grated or finely minced)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C). Position a rack in the center of the oven to ensure even heat distribution.
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2
Prepare two large sheets of parchment paper, about 12x16 inches each. Fold each sheet in half like a book, then use scissors to cut a large heart shape, so that when unfolded, you have a symmetrical heart.
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3
In a small bowl, combine the softened butter, chopped dill, chives, lemon zest, and minced garlic. Mash with a fork until well combined and set aside.
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4
In a medium bowl, toss the julienned leeks, carrots, and zucchini with the olive oil and a pinch of salt and pepper until lightly coated.
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5
Open one parchment heart and lay it flat on your work surface. Place half of the vegetable mixture on one side of the center fold, leaving a 2-inch border around the edge.
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6
Pat the trout fillets dry with paper towels. Season both sides with salt and pepper. Place one fillet on top of the vegetable bed.
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7
Spread half of the prepared herb butter over the top of the trout fillet and place 2-3 lemon slices on top of the butter.
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8
Drizzle one tablespoon of white wine over the fish and vegetables to provide the necessary moisture for steaming.
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9
Fold the empty half of the parchment heart over the fish. Starting at the top of the heart (the rounded part), begin making small, tight, overlapping folds along the edge, crimping as you go to create a tight seal.
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10
When you reach the bottom point of the heart, twist the end tightly to lock the steam inside. Repeat the process for the second fillet.
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11
Place the parchment packets on a large rimmed baking sheet. Slide into the oven and bake for 12-15 minutes, depending on the thickness of the trout.
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12
The packets are ready when they have puffed up significantly and turned a light golden brown. Remove from the oven.
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13
Transfer the packets directly to individual plates. Serve immediately, allowing guests to carefully cut open the paper at the table to enjoy the aromatic release of steam.
💡 Chef's Tips
Always pat the fish dry before seasoning to ensure the flavors adhere and the texture remains firm. Ensure your vegetable julienne is consistent in size so they cook through in the short time it takes for the fish to steam. Don't skimp on the crimping; the seal must be airtight for the 'en papillote' method to work correctly. If you don't have parchment paper, heavy-duty aluminum foil can be used, though you lose the visual appeal of the puffed paper. Freshwater trout is delicate, so avoid overcooking; if the packet is fully puffed, the fish is likely perfectly done.
🍽️ Serving Suggestions
Pair with a crisp, chilled glass of Sancerre or a dry Riesling to complement the lemon and herbs. Serve alongside a side of buttery crushed fingerling potatoes to soak up the juices from the packet. A light arugula salad with a simple vinaigrette provides a peppery contrast to the rich trout. For a heartier meal, serve with a side of steamed jasmine rice or quinoa. Finish the meal with a light lemon sorbet to echo the citrus notes of the dish.