Trout parcels

Cooking trout in parcels has two advantages.  Firstly, it keeps in and concentrated the favours and, secondly, they are fun to open – increasing the enjoyment for the diners.  The cucumber stuffing in this dish adds a sense of freshness.  It can be served as a starter, as a main course or as a supper dish.

Preparation Time: 15 Mins

Cooking Time: 30 Mins

Total Time: 1¼ Hrs

Ingredients

For 4 servings…

                      Butter  - melted       

4                    Trout        

1                    Lemon  - juice of      

For the stuffing

½                   Cucumber  - skinned and cut into small strips        

                      Salt          

110 gms          Prawns      

                      Pepper      

2 tbs               Parsley  - chopped    

To serve

                      Green salad

                      Baked potatoes        

Method

Salt the cucumber strips and leave in a colander, weighted down with a saucer, to drain for 30 minutes.  Then rinse and blanch in boiling water for 3 minutes.  Refresh in cold water and drain well.  Mix with the prawns and parsley, season and use to stuff each fish.

Brush four pieces of tin foil with melted butter, place a fish on each, sprinkle with lemon juice, wrap up loosely but securely, place in tin and cook in a preheated even at 190°C for 25 minutes.  Serve, if being eaten as a main course, with a green salad and baked potatoes.

Wine recommendations

A white or rosé wine.

Conventional

     Côtes du Rhône blanc or rosé

Interesting

     Côtes de Gascogne rosé

     Côtes du Rhône Villages Sablet blanc

     Crozes Hermitage blanc