Truite en papillote, almond butter & watercress
Preparation
Why this wine?
Good to know
Tips & insights
- Salt the trout inside and out and fill it with lemon slices and herbs before the parcel is closed.
- Fold the paper or foil tightly all around so the steam stays in the parcel.
- Toast the flaked almonds golden in the butter and add them over the fish only at serving, so they stay crisp.
- Open the parcel only at the table, then the aroma unfolds in front of the guest.
- Instead of whole trout, fillets can be used too, which shortens the cooking time noticeably.
Frequently Asked Questions
Which wine pairs with Truite en papillote?
The tender trout and the nutty almond butter call for a white with substance and mineral depth that accompanies the butter and keeps the watercress fresh. We drink our Louré from LaSuite aux Conseillans with it, a Sauvignon Blanc aged in oval clay amphorae. Its calm tension settles under the almonds without covering the delicate fish.
How do I tell the trout is done?
The fish is done when the flesh at the thickest point lifts easily from the bone and turns opaque. In the closed parcel you can briefly feel for this. A whole trout needs about fifteen to eighteen minutes over medium heat; fillets far less.
Can I use baking paper instead of foil?
Yes. Baking paper makes a nicer parcel at the table and is the classic choice for a papillote. Fold the edges over firmly several times so the steam doesn't escape. For very juicy fillings, some place a layer of foil underneath to support the paper.
What makes a good side?
With trout and almond butter, Parisienne potatoes, rice or simply fresh baguette that soaks up the buttery juices all work. Steamed fennel or young peas suit it too. Keep the side delicate so the fine fish and the nutty butter set the tone.
