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Trout Fillet and Garlic Spaghetti En Papillote
2021-05-20
https://www.metro.ca/userfiles/image/recipes/filet-truite-spaghetti-ail-papillotes-11642.jpg
PT10M
PT30M
PT40M
Preheat the oven to 200°C (375°F).In a bowl, combine all the ingredients for the herb crust and use the mixture to coat the trout fillets. Set aside.Cook the noodles in boiling water for 5 minutes or until they are softened but not fully cooked. Reserve 1/2 cup (125 ml) of the cooking water. Drain. Add a drizzle of olive oil, mix and set aside.Heat the oil in a pot. Add the garlic and cook for 30 seconds. Add the cream. Bring to a boil. Season and remove from the heat.Add the cooking water and lemon juice. Mix and set aside.Cut 8 pieces of parchment paper, each 12 x 12 inches (30 x 30 cm). Overlap two of the papers in the bottom of a bowl.Divide the pasta into four portions and place on the parchment papers. Drizzle sauce on top. Place the fish fillets on top. Top with capers.Delicately seal the edges shut to create a papillote. Tie with butcher’s twine.Bake in the oven or on the BBQ for 20 to 25 minutes (or until the fish is cooked).Carefully open the pouches and serve. Top with arugula and tomato.
6
Metro
5
1
5
5
4 Quebec trout fillets
1 lb (454 g) spaghetti
1 tablespoon (15 ml) olive oil
2 garlic clove, chopped
2 cups (500 ml) 35% cream
1/3 cup (80 ml) lemon juice
3 tablespoons (45 ml) capers
1 1/2 cups (375 ml) aragula
1/4 cup (60 ml) tomatoes, diced
Herb crust:
1/4 cup (60 ml) fresh basil, chopped
1/4 cup (60 ml) fresh parsley, chopped
3 tablespoons (45 ml) fresh oregano, chopped
To taste lemon zest
To taste salt and pepper
Trout Fillet and Garlic Spaghetti En Papillote
6
Main course
0:10
Preparation
0:30
COOKING
0:40
TOTAL TIME
Ingredients
-
4
Quebec trout fillets
-
1 lb
(454 g)spaghetti
-
1 tablespoon
(15 ml)olive oil
-
2
garlic clove, chopped
-
2 cups
(500 ml)35% cream
-
1/3 cup
(80 ml)lemon juice
-
3 tablespoons
(45 ml)capers
-
1 1/2 cups
(375 ml)aragula
-
1/4 cup
(60 ml)tomatoes, diced
-
Herb crust:
-
1/4 cup
(60 ml)fresh basil, chopped
-
1/4 cup
(60 ml)fresh parsley, chopped
-
3 tablespoons
(45 ml)fresh oregano, chopped
-
To taste
lemon zest
-
To taste
salt and pepper
Preparation
Preheat the oven to 200°C (375°F).
In a bowl, combine all the ingredients for the herb crust and use the mixture to coat the trout fillets. Set aside.
Cook the noodles in boiling water for 5 minutes or until they are softened but not fully cooked. Reserve 1/2 cup (125 ml) of the cooking water. Drain. Add a drizzle of olive oil, mix and set aside.
Heat the oil in a pot. Add the garlic and cook for 30 seconds. Add the cream. Bring to a boil. Season and remove from the heat.
Add the cooking water and lemon juice. Mix and set aside.
Cut 8 pieces of parchment paper, each 12 x 12 inches (30 x 30 cm). Overlap two of the papers in the bottom of a bowl.
Divide the pasta into four portions and place on the parchment papers. Drizzle sauce on top. Place the fish fillets on top. Top with capers.
Delicately seal the edges shut to create a papillote. Tie with butcher’s twine.
Bake in the oven or on the BBQ for 20 to 25 minutes (or until the fish is cooked).
Carefully open the pouches and serve. Top with arugula and tomato.
Source :
Metro
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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
