| Ingredients |
6 Trout, 8-10 ounces
1 tbsp Dill, minced, fresh
Salt
Black pepper, to taste
1 Carrot, julienne
1 Leek, small, julienne
1 Turnip, small, julienne
1 tsp Butter, unsalted
2 tbsp Water
2 Lemons, thinly sliced
|
|
| Preparation |
1. Bone and skin the trout. Season inside and out with herbs, salt and
pepper.
2. Saute the vegetables in the butter until tender but still crisp. Add
the water and remove pan from heat.
3. Cut six pieces of aluminum foil or parchment paper, each large enough to
enclose one trout.
4. Preheat oven to 450F.
5. Arrange three or four lemon slices on each piece of foil. Lay the trout
on the lemon slices. Place some of the julienne vegetables on the bottom
half of each trout and top with the other trout half. Close the foil so
each packet is airtight.
6. Place the papillotes on a baking sheet and baken for 12-15 minutes, or
until they look like balloons.
Serve each papillote on a dinner plate and let guests open their own so each
can savor the aromas released. Serve asparagus sauce separately.
______________________________________________________________________
Per Servings: 146 Calories; 6 g Fat; 1 g Sat Fat; 48 mg Cholesterol; 56 mg
Sodium; 8 g Carb; 2 g Fiber; 17 g Protein. |
|