Bagged Trout

Name: Bagged Trout (Trota al Cartoccio)
Cuisine: Italian
Ingredients: 4 large trout, gutted and cleaned; 2 lemons, sliced; 85 g (3 oz) unsalted butter; 4 tbsp coarsely chopped fresh flat-leaf parsley; 4 wild garlic leaves or 1 garlic clove, finely chopped; 4 wild garlic leaves or 1 garlic clove, finely chopped; 4 tbsp chopped fresh fennel herb; salt and pepper to taste; salt and pepper to taste

Trota al Cartoccio

Preparation info

Serves
4

Difficulty
Easy

Appears in

Antonio Carluccio Goes Wild

By Antonio Carluccio

Published 2001

About

Various dishes are cooked al cartoccio in Italy, which means enclosed in a bag made of either paper, foil or pastry. The idea is to steam-cook the food, capturing all the added flavours. You can use this method for meat and pasta, as well as for fish.

Ingredients

4 large trout, gutted and cleaned
2 lemons, sliced
85 g (3

Europe
Italy
Fish course
Gluten-free
Pescatarian

Method

Preheat the oven to 200°C/400°F/Gas 6. Prepare 4 pieces of greaseproof paper large enough to enclose an individual fish when folded over double.

Place 2-3 slices of lemon on each piece of paper. Season the trout inside and out, then stuff each one with little pieces of the butt