Trout en Papillote

Ingredients

• 55g butter
• 1 tbsp very finely shredded white of leek
• 1 tbsp very finely shredded carrot
• 55g button mushroom, thinly sliced
• 1 tsp chopped fresh tarragon or fennel leaves
• salt and freshly ground black pepper
• 4 x 110g unskinned trout fillets, pinboned
• lemon juice
• 2 tbsps dry white wine
• oil for brushing

Instructions

1. Preheat the oven to 220C/425F/gas mark 7.
2. Fold a large sheet of greaseproof paper in half and cut out 2 semi-circles, with radius of 20cm. Open out to form circles.
3. Melt half the butter and add the leek and carrot. Cook slowly without browning for 5 minutes, then add the mushroom. Cook for 2 more minutes, then add the tarragon or fennel, and season with salt and pepper. Allow to cool.
4. Brush the inside of the paper circles with a little oil, leaving the edges clear. Sandwich the trout fillets, skinned side outside, with the vegetables. Place a sandwich on one side of each circle and sprinkle on the wine. Dot with the remaining butter and season with salt and pepper.
5. Fold the free half of the papillote paper over to make a parcel rather like an apple turnover. Fold the edges of the 2 layers of paper over twice together, twisting and pressing hard to seal.
6. Brush a baking sheet lightly with oil and put it into the oven for 5 minutes to heat. Then put the papillotes on the baking sheet, taking care that they do not touch each other. Bake in the preheated oven for 12 minutes.
7. Serve immediately on warmed dinner plates. Each diner unwraps his own puffed-up parcel.