Trout and leeks papillote

Name: Trout and leeks papillote
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Main meals
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

Author: Les Cultures de chez nous

Preparation	15
Baking	15
Portions	4
Freezing	No

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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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.