Culinary Insitute of New Orleans

Trout en Papillote
Serves 6

1/2 cup Olive Oil
1/2 cup Leeks, sliced
1/2 cup Red Bell Pepper, sliced
1/2 cup Yellow Bell Pepper, sliced
1/2 cup Celery, sliced
1/2 cup Carrot, sliced
1/2 cup Fennel, sliced
5 – 5-6 oz. Trout Filets, cleaned
9 oz. Basil Butter
Salt & Pepper to taste
6 pcs. Parchment Paper, heart shaped

Cut six pieces of parchment paper into heart shapes large enough to fit the fish filets. Mix the vegetables together in a bowl and toss with salt and pepper. Divide them into six portions and place one portion on the bottom half of each piece of parchment. Add a filet of trout on top of the vegetables then place 1-1/2 oz. of basil butter on top of the fish. Fold each edge of paper over and crimp to seal then brush the top of the paper with olive oil. Preheat oven to 450° and place papillote on baking pan and cook for 8-10 minutes. Serve on plates and cut open leaving product in paper for presentation.