Trout En Papillote

Recipe Directions

1. For best results, take the fish out of the refrigerator 5 minutes before starting to cook. If you skip this step, you may need to cook the fish longer than this recipe card indicates. Preheat your oven to 425 degrees fahrenheit.;Open the container of potatoes (a) and use the lid to drain the water. Pour the potatoes into a saucepot and add fresh water to the pot until the potatoes are submerged. Put the pot over medium-high heat and bring up to a simmer. When the water is simmering or at a low boil, simmer for 10 minutes.
2. While the potatoes are simmering, prepare the “en papillote”. Unfold the parchment paper (b) and place on your counter - we have cut the parchment into a heart shape for you. You will need one piece of parchment for each serving you are preparing.
3. Cut open the package of trout (c) and place on a plate. Season the fish on both sides with a pinch of salt and pepper. Lay a piece of trout on each piece of parchment paper - position on one half of the heart as you will eventually fold the other half over top. Place a few pieces of asparagus (d) on top of each piece of fish. Season with salt and pepper.
4. When the potatoes have simmered for 10 minutes, strain the water. Spoon the potatoes on top of the trout and asparagus, distributing evenly across the parchment packets you are making.
5. Place the lemon caper butter (e) on top of the trout and vegetables (3 pieces of butter per serving). Arrange the sprigs of herbs (f) on top.
6. Now it is time to fold up the parchment packets. Fold one half of the heart over the fish and vegetables. Starting at the top of the heart, make very tight, closely overlapping little folds and work your way around, towards the bottom. Twist and fold the bottom tail piece over to seal completely. You should leave enough space around the food to allow the air to expand and circulate. (If the packet is too full, you can use tape or a stapler.)
7. Place the packets on a baking tray and put in your preheated 425 degree oven. Bake for 12 minutes.
8. After 12 minutes, remove the baking tray from the oven. The packets should be puffed up and slightly browned. Carefully unwrap the packets and take in the aromatic steam. Discard the herb sprigs. Use a spatula to transfer the trout, potatoes and vegetables to your serving plates.