Daring challenge (Cooking): En Papillote

Total propoints per recipe: 24
Propoints per serving: 6
Serves: 4

What you need:
4 x 120g rainbow trout fillets
1 Onion
1 pepper
Chilli flakes or fresh sliced chillies
1 tbsp lime juice
60g half fat butter / 70g flora light / 6pp worth of other spread
Salt & pepper
baking parchment

What to do:
1. Sweat the onion for 3 minutes to soften, then add the peppers, and fry until both soft.  Preheat the oven to 190 degrees/170 for a fan oven.

2. Cut four squares of baking parchment, each large enough for one piece of trout.  Add 1/4 of the vegetables to each of the squares and top with one piece of trout.

3. Sprinkle each fillet of trout with the chilli flakes, salt, pepper and lime juice – be liberal as there are such simple flavours!  Divide the butter equally into four and place on top of the fillets.

4. Wrap each fillet up like a christmas cracker, and cook in the oven for 15-20 minutes.
I served this with 200g garlic mashed potatoes per person (for four points each) and broccoli (I know, I abuse broccoli!), making it a large, simple, reasonably healthy but indulgent-feeling meal.

Blog checking lines:
Our July 2012 Daring Cooks’ host was Sarah from All Our Fingers in the Pie! Sarah challenges us to learn a new cooking technique called “Cooking En Papillote” which is French and translates to “cooking in parchment”.

Shared on Foodie Friends Friday and Weekend Cooking – head on over and check out some of the other fabulous recipes, book excerpts, cooking reviews and foodie movies people have posted.

14 thoughts on “Daring challenge (Cooking): En Papillote

  1. The trout sounds great. I like the idea of the parchment challenge and fish is perfect cooked that way because it helps keep it moist.

  2. “En papillote” sounds so chic 🙂 I bet your meal was as tasty as it sounds! I wonder whether the method can be used for cooking other ingredients?

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