This is what I fixed for dinner tonight Before the BIG game. Now the Men have started a wood fire, George is happy and all the kittens have adjusted to everything EXCEPT……………. How rowdy we get during WVU Football games…
Trout With Herbs en Papillote
The fish retains all its moisture and flavor when cooked in parchment paper. 4 small trout, 8- 10 oz. each
4 Tablespoons (1/2 cup),
4 sprigs fresh thyme
4 sprigs fresh parsley
4 sprigs fresh rosemary
2 Tablespoons finely chopped shallots
2 Tablespoons fresh lemon juice
Salt and pepper
Lemon wedges and some of the fresh herbs for garnish4 pieces of parchment paper, about 12" x 12"
This is the basic Recipe
I adjust at my whim and pleasure.
Preheat oven to 350°F. Clean, wash and dry the fish. Fold parchment paper in half, making a sharp crease. With scissors, cut along the non-creased side making a half-circle, so when opened, it is a full 12" circle. Brush some of the melted butter on the parchment circle keeping 1" away from the edge. Place fish on the parchment paper and salt and pepper the insides. Place fresh herbs and chopped shallots inside each, and pour some of the melted butter over the herbs. Season the outsides with salt and pepper and the lemon juice, and pour any remaining butter over the outside of the fish. Fold the parchment round in half with the fish centered on the creased fold. Starting at the left-hand side, fold the corner over, 1" from the edge, toward you. Continue folding in succession toward the right side making pleats, forming a complete seal. Place the fish on a baking sheet and bake for about 12 to 15 minutes. To serve, plate the fish still in the pouches and serve sealed. Careful when cutting the pouch open, as hot steam will be released. Serve with additional lemon wedge and herb garnish. *Aluminum foil can be used in place of parchment. Butter the foil generously, as the heat generated from the foil can make the fish stick more easily than with parchment.
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