Trout en Papillote

Delicious parchment parcel with rainbow trout, broccolini and lemon. Cooks up quickly in a hot oven!

Ingredients
• 1 whole rainbow trout or 2 fillets if you prefer
• 2 lemons - 1 lemon for slicing and the other for juice
• Olive oil to drizzle, salt and pepper
• A dash of good white wine
• 6-8 thin slices lemon, seeds removed
• 4-6 stalks broccolini or other greens
• New potatoes
• Chives
• Butter
• A good handful of fresh salad leaves
• Teaspoon of Dijon mustard
• 3 tablespoons of traditional mayo

Method
Wash and prepare the trout. Create a slit along the bottom centre line and stuff with lemon slices.

Drizzle over olive oil, a dash of white wine and salt and pepper.

Wrap carefully in baking parchment paper, using string to secure if necessary. Make sure your edges are folded securely, to ensure your pouch is well sealed and will steam your food properly.

Place the paper wrapped pouch onto a baking tray.

Prepare the new potatoes. Boil for 10- 15 mins depending on size or until semi soft in the centre (check with a fork).

After 10 mins of boiling, place the trout in a hot oven to cook for 12 minutes.

If like us you’ve got a neat oven above the woodburner, even better.

Once the potatoes have boiled remove the water in a colander and add chopped chives and plenty of butter.

Lightly steam the greens for 5 mins.

Mix 3 tablespoons of mayonnaise with 1 teaspoon of Dijon mustard as a dip for the potatoes.

Place mixed leaves into a bowl and drizzle with olive oil.

Unwrap and serve the trout on a platter with its juices and add the potatoes and greens and slices of lemon.

Enjoy with a glass of crisp cold white wine.