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Leeks
Trout and leeks papillote
Author:
Les Cultures de chez nous
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Preparation
15
Baking
15
Portions
4
Freezing
No
Calories
Sodium
Protein
Fiber
Cholesterol
Fat
Sugar
Carbohydrate
Iron
Calcium
Ingredients
Preparation
Ingredients
4 pieces of fresh trout of 120 to 150 gr (1/4 pound)
1 package of 250 gr (3 cups) of Les Cultures de chez nous sliced leeks
2 finely chopped garlic cloves
2 diced deseed tomatoes
125 ml (1/2 cup) of white wine
10 ml (2 teaspoons) of olive oil
Salt and pepper up to taste
Fresh dill up to taste
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Trout and leeks papillote
From
Sep 29
to
Jan 01
Preparation
Preheat oven at 425 °F (220 °C).
In a bowl, mix sliced leeks, garlic, tomatoes, wine and oil. Season up to taste.
Set papillote over a baking sheet and oven bake for about 10 to 12 minutes or until flesh is opaque.
Chef's notes
Serve with carrot, parsnip, zucchini julienne. Can also be made with turbot fillets.
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