86 Trout en Papillote with Dill and Lemon

Name: Trout en Papillote with Dill and Lemon (Truite en papillote à l’aneth et au citron)
Yield: For four people
Cuisine: French
Ingredients: 2 teaspoons olive oil; 4 trout each weighing 180 g to 200 g (about 7 oz); 1 tablespoon dry vermouth; 1 chopped shallot; salt, pepper; salt, pepper; 1 lemon; 4 tablespoons fish fumet; 4 branches of dill or fresh fennel; 4 branches of dill or fresh fennel

Truite en papillote à l’aneth et au citron

Preparation info

For
four
people

Difficulty
Easy

Appears in

Cuisine Minceur

By Michel Guérard

Published 1986

About

Ingredients

Main ingredients

4 trout each weighing 180 g to 200 g (about 7 oz

Europe
France
Fish course
Dinner
Pescatarian
Gluten-free
Mediterranean

Method

Scale and clean the trout, cut off their fins and wipe them thoroughly with kitchen paper.
Season the inside with salt and pepper and stuff them with the dill or fennel branches.
Preheat the oven to 230°C/450°F/Mark 8. Fold each piece