Stephen D wrote:Steelhead Trout lends itself to the en pappilote method.
Make a large pouch of reynolds wrap, shiny-side in. Make a bed of thinly sliced onion, mushrooms, fresh herbs and even cubed potato (first cooked al dente.) Add the fish. Dust with salt, pepper and pimenton and seal the pouch, leaving one side open. Pour a little white wine in the pouch and seal. Cook at 375d for 9-12 minutes. The fish stays incredibly moist and the vegetables provide and excellent side dish. You might want to drain off the cooking liquid and create a pan-buerre blanc. Simply bring to a light boil and add knobs of butter- allowing each to melt into the sauce until a desired texture is reached. Garnish with a nice sprinkle of capers.
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