Crazy Leeks
Les Cultures de chez nous
English
français
Recipes
All our recipes
Appetizers
Main meals
Side dishes
Brunches and breakfasts
Desserts
Surprise me!
Blog
All our blog posts
Discoveries
Healthy food
Festivities
Economical choices
Serge the foodie
Promotions
About us
Cookbooks
Leek vs onion
Contact
EN
FR
Recipes
All our recipes
Appetizers
Main meals
Side dishes
Brunches and breakfasts
Desserts
Surprise me!
Blog
All our blog posts
Discoveries
Healthy food
Festivities
Economical choices
Serge the foodie
Promotions
About us
Cookbooks
Leek vs onion
Contact
Legal notice
Trout and leeks papillote
recipe
4488
dd0f7937-e42e-4006-b192-35b75938bc9c
Crazy Leeks
Crazy Leeks
3/25/2019 8:14:10 a.m.
0
0
30
4
Plats principaux
Weekday recipes
Meat, fish and seafood
Leeks
Leeks
Trout and leeks papillote
Rate this recipe
Author:
Crazy Leeks
Keep screen on
Print
Preparation
15
Baking
15
Portions
4
Freezing
No
Share
Ingredients
Preparation
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.
You may also like
See all recipes
Asparagus
Barley, green vegetables and chicken stew
75
4
Leeks
Turkey farfalles with fenel
40
2
Leeks
Romanoff pennine with leeks
32
4
See all recipes
Blog for foodies
See all articles
Economical choices
Homemade canning : 5 recipe for canning and tips to sterilize
by
Crazy Leeks
Economical choices
9 perfect recipes for lunch box
by
Crazy Leeks
See all articles
Trout and leeks papillote
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.
Rate this recipe
Cancel
Submit
Thank you for rating our recipe!