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Trout "en papillote", asparagus spears, baby potatoes sautéed with lemon butter and bacon

Vegetables and Fruits, Fish, Seafood & Shellfish

Baked fish "en papillote" (French for "in parchment") with a drizzle of olive oil and some asparagus tips is a guaranteed success. A garnish of sauteed baby potatoes with bacon and a zest of lemon.

Ingredients

Recipe for 4 persons

Papillote

4 Portion(s)
Salmon trout fillet
1 Bunch(es)
Green asparagus
2 Clove(s)
Garlic
2 Unit(s)
French shallot
4 Dash
Olive oil

Potatoes

500 Gr
Baby potatoes
1 Unit(s)
Onion
100 Gr
Smoked bacon
1 Unit(s)
Lemon
4 Sprig(s)
Parsley
60 Gr
Butter

Garnish

100 Ml
Sour cream
10 Sprig(s)
Chives
2 Pinch(es)
Espelette pepper

Preparation time: 30 min

  • Preparation

    If necessary, peel the asparagus and then cut them into spears. Chop the shallots, garlic, chives and parsley. Zest and juice the lemon. Wash and cut the baby potatoes in half. Slice the bacon and onion into thin strips. Prepare 4 parchment papers (twice the size of a standard A4 sheet of paper).

  • Papillote

    Place the asparagus spears in the center of your parchment papers and then the garlic and the shallots. Place the pieces of fish on top, season with fleur de sel (sea salt) and a generous drizzle of olive oil. Fold the parchment paper closed, aligning the edges together and then folding those down to ensure an airtight seal, then bake on a baking sheet for 8 to 12 minutes.

  • Potatoes

    Melt the butter in a pan and add the bacon, cook for a minute. Add the onions and potatoes. Cover and stir regularly. Once the potatoes are cooked finish with the parsley, lemon juice and lemon zest.

  • Plating

    Spread an even amount of sour cream on the bottom of your plates and sprinkle some chives on top. Put the contents of the papillote in the center of the plate then season the fish with espelette pepper. Place the potatoes nicely around the trout.

Official partners

Do not hesitate to check the doneness of the fish using a thermometer, be careful not to overcook the fish.

Class with similar recipe

Wednesday, November 20th12:00 to 13:00
Time Out Market
24$ / pers.
MIDI EXPRESS

MIDI EXPRESS

30 min of cooking class + 30min of tasting = 1h of fun

  • Trout "en papillote", asparagus spears, baby potatoes sautéed with lemon butter and bacon
More information
0 / 12

24$ / pers.
12 places disponibles
Wednesday, November 20th13:15 to 14:15
Time Out Market
24$ / pers.
MIDI EXPRESS

MIDI EXPRESS

30 min of cooking class + 30min of tasting = 1h of fun

  • Trout "en papillote", asparagus spears, baby potatoes sautéed with lemon butter and bacon
More information
0 / 12

24$ / pers.
12 places disponibles

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