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Michel Guérard

86 Trout en Papillote with Dill and Lemon

Truite en papillote à l’aneth et au citron

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Preparation info
  • For

    four

    people
    • Difficulty

      Easy

Appears in
top 1000Cuisine Minceur
Cuisine Minceur

By Michel Guérard

Published 1986

  • About

Ingredients

Main ingredients

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

Method

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

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