Trout and leeks papillote
15
15
4
No
Ingredients
- 4 pieces of fresh trout of 120 to 150 gr (1/4 pound)
- 1 package of 250 g (4 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
Preparation
Side-by-side mode
- 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 note
Serve with carrot, parsnip, zucchini julienne. Can also be made with turbot fillets.
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