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!
Truite au four en Papillote
with
lemon thyme, French thyme and orange slice
Mashed Potatoes
Steamed Broccoli
2010 Charles Shawm Pinot Grigio
Robin came across this interesting Nutrition Guide where online, you can make your own nutrition labels or just check to see the nutritional value of your meal. Look at Happy Forks Nutrition. Here is the nutrition label for Baked Salmon II, found in the recipes above. (This is not the recipe for the dish shown here.) I have also added a nutrition to our Green Tomato Relish to see how the program works with a large list of ingredients.
Boise Foodie Guild 