Baked trout en papillote served with anchovy sauce

Wrapping the trout in foil concentrates the flavours and makes the fish easier to cook because it requires no attention during cooking.  It will not burn or dry out.  Also, it requires no significant

quantity of fat.

The parcels should be opened before serving so that any juices can be added to the anchovy sauce.

Preparation Time: 10 Mins

Cooking Time: 20 Mins

Total Time: 30 Mins

Ingredients

For 1 serving…

                      Olive oil    

1                    Trout  - headed and gutted     

1 tbs               Lemon juice            

                      Pepper  - freshly ground, black 

                      Salt          

For the achovy sauce

1 tin                Anchovy fillets         

60 gms            Butter       

230 ml             Wine  - white          

2 tbs               Lemon juice            

2 tbs               Parsley  - chopped    

10 grinds         Pepper  - black        

Method

To cook the fish…

Pre-heat the oven to 170°C.

Cut a piece of foil large enough to make a loose parcel round the fish.  Grease it lightly with oil, lay the fish in the centre of it, drizzle on the lemon juice and season lightly with the salt and pepper.  Fold up the foil into a loose but airtight parcel.

Put in the oven and cook for 20 minutes.  Leave five minutes before unwrapping and serving.

For the anchovy sauce…

Note that the sauce ingredient quantities will make enough for 6 fish.

Drain and roughly chop the anchovy fillets.

Melt the butter in a small pan, add the chopped anchovies and stir over moderate heat until they form a smooth mixture - about three minutes.  Add the wine and simmer for five minutes to concentrate the flavour.

Stir in the lemon juice and parsley and season with the pepper.  Add any juices from cooked trout, then reheat and serve.

Wine recommendations

The normal choice would be a robust white wine but a red or rosé wine will go well.

Conventional

     Côtes du Rhône blanc

Interesting

     Beaujolais

     Côtes de Gascogne rosé

     Côtes du Rhône rosé

     Côtes du Rhône Villages Sablet blanc

     Pinot Noir d'Alsace