Trout and leeks papillote

Author: Les Cultures de chez nous
Images poireaux
Preparation 15
Baking 15
Portions 4
Freezing No


  • 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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  • 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.