Trout en Papillote

Preparation info

  • Serves


    • Difficulty


Appears in

The Robert Carrier Cookbook

By Robert Carrier

Published 1965

  • About


  • 4 small trout
  • 2 tablespoons finely chopped onion
  • ½ pound button mushrooms, finely chopped
  • 2 tablespoons finely chopped parsley
  • butter
  • salt and freshly ground black pepper
  • 4 thin slices lemon
  • 4 tablespoons dry white wine


Clean and prepare 4 small trout. Sauté finely chopped onion, mushrooms and parsley in 4 tablespoons butter until onion is transparent; season to taste with salt and freshly ground black pepper, and stuff fish with this mixture.

Cut 4 rectangles of foil large enough to envelop fish completely. Brush foil with melted butter or olive oil and place fish in centre of each piece of foil.

Sprinkle each fish with salt and freshly ground black pepper, top with a slice of lemon, and pour over 4 tablespoons each melted butter and dry white wine.

Bring the foil up over the top of fish and double-fold the edges to form a tight pocket. Close the ends of the foil by folding them over and turning them up so the juices will not run out.

Place on a baking sheet and bake in a moderate oven (375°F-M4) for 15 to 20 minutes. Arrange on serving dish. Slit edges of foil and roll back.