Trout en Papillote with Fennel & Citrus
Fennel, citrus, and mint stand out in this French inspired dish. Perfectly cooked trout next to farro and carrots.
Active Time:30 - 35 minutes
Total Time:35 - 40 minutes
- 0.15 oz thyme
- 0.5 oz italian parsley
- 0.5 oz mint
- 1 bulb fennel
- 1 head broccoli
- 2-3 carrots
- 4 tangerines
- 1 tsp sea salt
- ½ tsp garlic powder
- ¼ tsp black pepper
- ¼ tsp mustard powder
Proteins and More
- 1 cup farro
- ¼ cup pistachios
- 4 rainbow trout fillets
- 1 tsp sea salt
- 3½ tbsp olive oil
- 4 tbsp butter
1: Preheat oven to 400ºF and remove 4 tbsp butter from the fridge to soften
2: Cook farro:
In a medium-sized saucepan, add 3 cups of water, ½ tsp of sea salt, farro and bring to a boil. Reduce heat to low, cover, and simmer for about 30 minutes or until farro is tender.
3: Prepare herb-butter, broccoli, and carrots:
Finely destem and dice thyme and mix with 4 tbsp room temperature butter until well blended. If unsalted butter add pinch of sea salt.
Chop carrots into ¼” coins. Cut broccoli head into florets, chop stems into ¼” chunks.
Toss broccoli and carrots with ½ tsp sea salt and 2 tbsp olive oil until evenly coated. Spread mixture onto baking sheet and place into oven.
Cook for 12 minutes or until broccoli florets begin to caramelize and remove from sheet. Keep cooking carrots until tender, around 30 minutes total.
Place softened thyme butter in bottom of a bowl. Pour cooked vegetables over the thyme butter and toss to coat.
4: Prepare trout:
Separate trout into 4 separate fillets. Evenly sprinkle each with spice mix.
Cut fennel in half and into very fine slices. Cut 2 tangerines in half, then into very thin wedges. Layer several slivers of fennel and tangerine wedges on each fish fillet.
Squeeze the juice from ½ a tangerine onto each fillet. Using a spatula, slide 2 fillets into each parchment pouch and seal tightly to ensure fish is steamed thoroughly.
Place pouches on a baking sheet and bake in the oven for 12 minutes. Leave pouches sealed until ready to serve.
Mince parsley and mint, roughly chop pistachios and stir into the farro with 1½ tbsp of olive oil.
Spoon farro onto plate alongside vegetables. Cut open pouches with trout and transfer to plate using a spatula. Squeeze any remaining tangerine over dish.
Most people eat rainbow trout under 14” long without scaling them. If you want a milder trout, scrape skin with a sharp knife from tail to head until all scales are gone.