Steamed Trout Cooked in a Bag with White Wine and Leek Sauce

Oven-steamed trout fillet with sautéed spring vegetables, finished with a creamy white wine, mustard, and leek sauce.

Healthy Dinner Seafood French Trout

Estimated Nutrition

Calories

765.4

kcal / serving

765.4 kcal total

Carbs

11.2g

per serving

11.2 g total

Fat

62.1g

per serving

62.1 g total

Protein

36.8g

per serving

36.8 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

Dairy

Divided use

Liquids

For the fish parcel

For the sauce

NutsSeeds

handful

Parsley

Fresh, chopped; includes basil and chives

Salt

To taste

Black Pepper

Freshly ground, to taste

OilsFats

Olive Oil

Seafood

150

Trout Fillet

Cut into two pieces

Vegetables

Mangetout

piece

Leeks

Baby leeks, chopped

piece

Carrot

Purple carrot, cut into ribbons

piece

Leeks

Baby leeks, finely chopped for sauce

Method

Preheat the oven to 220°C.

Cut a 20 cm circle of baking paper and place it on a baking sheet.

Melt 14 g of butter and fry mangetout, leeks, and carrots until softened.

Stir in the herbs and remove the vegetables from the heat.

Place vegetables and trout on the paper, add wine, remaining butter, and season.

Seal the paper edges to form a parcel and bake for 10 minutes.

Sauté the sauce leeks in oil until softened.

Add cream, mustard, and wine, then simmer for one minute.

Plate the trout with its cooking juices and pour the sauce over.