On my! This was so good. The trout, Idaho trout from Hagerman, ID, was so light and sweet and good. And for me, that is saying something. I grew up on the East Coast eating Atlantic seafood. We never had much fresh water fish. But this trout was awesome. Loved it and would do it again. Not hard or difficult to do at all. Don’t be intimidated by the name. Basically, Truite au four en Papillote implies Steamed Trout in Parchment. If you follow the photos, you should have not problems. Give it a try. Use any seafood, in this case, that you like. Good luck! If you try this, let us know how it turned out for you. Cheers.
Stuff the trout with 5 sprigs of Lemon Thyme and 2 sprigs of French Thyme. Add 1 slice of orange. Sea salt and fresh ground pepper to taste. For generating the steam, we used a 2011 Dusted Valley Vineyards Pinot Gris, Washington State. About 2 Tablespoons.
The trout is sealed in parchment. I folded the edges and then stapled them to hold the seal.
At 400 degrees F it takes about 20-25 minutes to steam this fish. Be careful when opening the packet, there is steam inside.
The plated dinner. And again, it was so very good!
with
lemon thyme, French thyme and orange slice
Mashed Potatoes
Steamed Broccoli
2010 Charles Shawm Pinot Grigio
Boise Foodie Guild 