Wednesday, March 27, 2013

Rosie Prepares Speckled Trout En Papillote.

 After having rockfish prepared en papillote
at our cooking class last week,
I wanted to try the en papillote method.

 Mr. Hawthorne stopped by Billy's Seafood
 and brought home a speckled trout filet.

 I cut the filet into three pieces.

  For the liquid ingredients:
1/2 cup Chardonnay
3 TB Tamari sauce
1 TB mirin
2 TB olive oil
 Mix well.

 My seasonings:
1/2 large shallot, thinly sliced
1/2 large fennel bulb, thinly sliced
1 large garlic clove, minced
1 knob ginger, peeled and julienned
parsley, chopped
chives, chopped
fresh lemon thyme
1 lime, thinly sliced
  freshly ground salt and pepper


 I cut three pieces of parchment paper
into large hearts
Place a filet alongside the fold in the middle.

 Add the seasoning ingredients.

 Pour a tablespoon or two of the wine mixture.

 Beginning at the top of the heart,
start folding over a small piece,
moving along and folding the next piece so it holds down the first fold.
Keep moving and folding until you've worked around to the tip.
Tuck tip under the parchment.

 Bake in a 350° oven for 20 minutes.

My papillote is on the far right.
I'm not a good papilloter.
Mr. Hawthorne made the two on the left.

 Open the package and take in the aromas -
garlic, ginger, wine.

I loved these flavors.
The fish was so very tender.

We had an extra filet which Mr. Hawthorne papilloted
the next day.

He used his own Salsa Ranchera
which he cans himself.

 Sprinkle on some parsley and cilantro.

And you have a totally different speckled trout.
And it's totally delicious.

If you don't have canned salsa ranchera,
just add on some chopped tomatoes, onions,
and assorted peppers and you're good to go.


Lea said...

Mmm, LOVE trout!

Rosie Hawthorne said...

Lea, you should try cooking it en papillote. Fish stays moist and very flavorful.