Rainbow Trout en Papillote

En papillote is French for “in parchment”  is a method of cooking in which the food is put into a folded packet of foil or parchment and then baked. The paper or foil is carefully folded in to seal and hold in the steam which cooks the food. Fish is the most common protein cooked in this method, with a broth of wine or stock, herbs and seasonings. The papillote is then opened at the table for effect, and the guest can be impressed with the aroma.

Rainbow trout is related to salmon, except that is caught in fresh water. The flesh is similar with a sweeter flavour and more tender texture.

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