Trout In Parchment Recipe
Are you looking for a food lovers delight Trout In Parchment recipe? The Trout In Parchment is made with Fish which is easy to find at any grocery store. Not trying out this Trout In Parchment after reading about it is one of the biggest sins you could possibly imagine of committing.
Ingredients
6 medium sized trout, cleaned
Salt and pepper to taste
2 tablespoons butter
2 tablespoons finely chopped onion
2 tablespoons finely chopped parsley
1/4 teaspoon dried dill weed
1/3 cup grated raw carrot
2 small tomatoes, cut in 6 slices
Lemon juice
Boiling water
Directions
Use whole trout with their heads and tails removed.
Or cut larger trout into serving size pieces (bone them, if you wish).
For each trout or serving, cut a piece of parchment paper about 18 to 20 inches square.
Oil or wet both sides of the parchment.
Place each serving of fish on a square of paper.
Sprinkle fish with salt and pepper.
Divide butter, onion, pars ley, dill weed, carrot, and tomato slices among the packages.
Add a squeeze of lemon juice to each.
Bring corners of paper together and tie firmly like little bags.
Drop in boiling water in a large kettle.
Cover and boil until tender, 15 to 25 minutes, depending on size of fish or cook in a covered steamer, allowing 5 to 10 minutes extra cooking time.
Serve fish in thin parchment containers with the juices that form inside the bag
Or cut larger trout into serving size pieces (bone them, if you wish).
For each trout or serving, cut a piece of parchment paper about 18 to 20 inches square.
Oil or wet both sides of the parchment.
Place each serving of fish on a square of paper.
Sprinkle fish with salt and pepper.
Divide butter, onion, pars ley, dill weed, carrot, and tomato slices among the packages.
Add a squeeze of lemon juice to each.
Bring corners of paper together and tie firmly like little bags.
Drop in boiling water in a large kettle.
Cover and boil until tender, 15 to 25 minutes, depending on size of fish or cook in a covered steamer, allowing 5 to 10 minutes extra cooking time.
Serve fish in thin parchment containers with the juices that form inside the bag
