Trout en Papillote
I am not very good at cooking fish. I either over-cook it until it is dry and flakey, or I under- cook it so it’s raw and mushy. I now have a new secret technique, thanks to grill masters Pascal and Reese from the 8100 Mountainside Grill. The “Papillote” keeps the fish moist and flavorful. Not only is it easy, it creates a beautiful presentation.
Ingredients
- 1 trout fillet
- 1 zucchinni
- 1 tomatoe
- 1 lemon
- 3 baby artichokes
- white wine
- olive oil
- salt and pepper to taste
Directions
- Slice tomato, zucchini and lemon. Place on hot oiled grill and turn once grill marked.
- On a piece of aluminum foil, layer vegetables in shingles.
- Place trout over vegetables.
- Drizzle with olive oil, white wine, and salt and pepper.
- Place blanced baby artichokes over the top.
- Fold pouch closed, turning edges over three times to creat a tight seal.
- Cook over medium heat until pouch poofs up and holds firm (about 10 minutes).
- Slice open and serve in foil.