Pear tarte tatin
Gordon adds a touch of spice to the ultimate French classic to create the definitive autumn pudding
Trout en papillote
- Preparation and cooking time
- Prep:
- Cook: -
- Easy
- Serves 4
Skip to ingredients
- 2 large carrotscut into batons
- 3 celerysticks, cut into batons
- 1 tbsp olive oil
- ½ tsp sugar
- 6 tbsp white wine vinegar
- 4 x 175g troutfillets
- basil leaves
- juice 1 lemon
Nutrition: per serving
- kcal262
- fat10g
- saturates2g
- carbs8g
- sugars7g
- fibre2g
- protein35g
- salt0.37glow
Method
step 1
Heat oven to 190C/fan 170C/gas 5. Put the carrots and celery in a pan with the oil, sugar, wine, salt and pepper. Bring to the boil, tightly cover, then cook for 10 mins until the vegetables are tender. Cool.
step 2
Cut four large sheets of baking parchment, about 35cm square. Divide the vegetables between them and top each with a trout fillet. Scatter a few basil leaves and a little lemon juice over each, then season the fish with a little salt and pepper. Fold the paper in half and double fold all round to seal in the fish, a bit like a pasty.
step 3
Put the parcels on two baking sheets and bake for 15-20 mins (depending on the thickness of the fish). Serve in their paper with some steamed new potatoes.
