Trout Papillote

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Trout Papillote

Trout Papillote

Number of people

1 trout fillet (about 200 g per person)

1 tomato



Herbs of Provence

Lemon Lemon


60 g of wild rice per person

1 onion

Fresh cream

Preparation: 15 min
Cooking time: 20 min
Step 1
Gently wash the trout fillet to remove excess fat.
Step 2
Place it in aluminium foil and place it in a small dish for extra support.
Step 3
Season quite strongly with garlic, basil, pepper, plus other spices of your choice.
Step 4
Put a drizzle of olive oil, then a little fresh cream on top, and finally some lemon, (don't hesitate to put a lot of it).
Step 5
Cook your wild rice (60g of rice and double the amount of water) for about 10/11 minutes in a pilaf style casserole dish with a small onion.
Step 6
Place the cooked rice above the trout fillet and place in the oven for about 20 minutes at 180°C (thermostat 6).
Step 7
The time differs according to the size of the fillet, the power of the oven...
Author's note
I made this recipe especially for my mother who is on a DRACONIAN salt-free diet. She found it quite excellent, proof that we can cook without salt and very good.

I add my grain of salt

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