Book your Christmas party!

Nous respectons votre vie privée.
Nous utilisons des cookies pour améliorer votre expérience de navigation, diffuser des publicités ou des contenus personnalisés et analyser notre trafic. En naviguant notre site, vous consentez à notre utilisation des cookies. Politique de confidentialité


Trout filet en papillote, asparagus tips, baby potatoes in lemon butter with 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.


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


Recipe for 4 portions


4 Portion(s)
Salmon trout fillet
300 Gr
Green asparagus
2 Clove(s)
100 Gr
French shallot
4 Dash
Olive oil


500 Gr
Baby potatoes
150 Gr
100 Gr
Smoked bacon
1 Unit(s)
4 Sprig(s)
60 Gr


100 Ml
Sour cream
10 Sprig(s)
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.

Share this unique and tasty

Private and Corporate Events