Truite à l’Étouffée

Preparation info

  • Serves


    • Difficulty


    • Ready in

      50 min

Appears in

The French Market

The French Market

By Joanne Harris and Fran Warde

Published 2005

  • About

This is the perfect way to prevent trout from losing its tenderness in the oven, and it can be adapted for almost any fish (red snapper, salmon, John Dory, sea bream, and so on). The variations are endless – try experimenting with capers, salicorne (the pickled seaweed condiment so popular all down the Atlantic coast), or adding prawns and a spoonful of crème fraîche.


  • 6 sheets baking paper or foil
  • 12 cooked potatoes
  • 2 shallots, finely chopped
  • 2 cloves of garlic, crushed, peeled and chopped
  • sea salt
  • freshly ground black pepper
  • 2 leeks, chopped
  • 6 whole trout, cleaned
  • 6 sprigs of thyme
  • 100 ml white wine
  • 25 g butter
  • 1 lemon, cut into 6 wedges


    Heat the oven to 200°C/gas 6. Lay out the large sheets of baking paper or foil. Slice the cooked potatoes and divide them between the sheets. Mix together the shallots, garlic, seasoning and leeks, then spoon the mixture onto the potatoes. Add a trout to each parcel, top with a sprig of thyme, a spoonful of wine and a knob of butter. Fold the parcels together and twist to seal securely. Lift the parcels onto baking trays and place in the oven to cook for 20 minutes. Serve in the parcels, with lemon wedges.