Truite en Papillote for the Holidays 

With the holidays just around the corner, Hubby and I decided to host a dinner for our friends so we could all spend some quality time together before traveling for the season.

Among my group, we have several pescatarians.  As the designated chef, I decided to make Rachel Khoo’s Truite en Papillote. It was a big hit for both my friends with dietary restrictions and those that could eat anything. It was simple, yet delicious! The preparation was fun as my friends were my sous chefs, and Rachel’s recipe gives you room to be creative.

Rachel Khoo’s Truite en Papillote
Adapted from My Little Paris Kitchen

Serves 2

2 Whole Trout (cleaned and gutted)
2 lbs of Baby Potatoes
4 tbsp of EVOO (Extra Virgin Olive Oil)
4 Garlic cloves (sliced)
1 Fennel (trimmed and sliced)
Parsley (chopped)
1 Lemon (juiced, peel zested)
For serving:

Crème Fraîche
Lemon wedges


1. Put the baby potatoes in a medium stock pot of cold water. Cover, bring to boil, and boil for 1-2 minutes. Then drain in a colander. Cut the potatoes into halves and set them aside.

2. Preheat oven to 350 degrees Fahrenheit. Place each trout on a large piece of parchment paper or aluminum foil. Rub EVOO in the inside and outside of the fish. Stuff garlic, potatoes and fennel into the fish. Sprinkle fish with chopped parsley. (If you have any extra potatoes and fennel, place them under or beside the fish). Place 4 Chive stems (Thyme and/Rosemary stalks work too) onto the fish, and drizzzle some EVOO. Add a few pinches of salt and pepper. Juice some lemon and add some lemon zest onto the fish.

3. Bring the edges of the aluminum foil or parchment paper together and fold over. Twist and tighten both sides. If using parchment paper, tie both sides with string.

4. Bake for 20 minutes.

5. Serve straight from the package. Add some crème fraîche, drizzle some EVOO, and lemon wedges.

Our friends enjoyed opening their packages with yummy goodies. It was like opening gifts on Christmas! Very tasty and fun! One friend added chili sauce (instead of crème fraîche) to get some kick in flavor. You can add whatever you like that meets your fancy. We all liked how this meal didn’t smell and taste “fishy,” and it was because of the aroma and taste of the EVOO, lemon, garlic and herbs. No need to febreeze the house afterward!

For more about this recipe and many others, check out Rachel Khoo’s The Little Paris Kitchen.

Happy Eating!

All images and content © 2016 Carol Vu, unless otherwise indicated.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s