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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.

HealthyDinnerSeafoodFrenchTrout

Estimated Nutrition

Per Serving Total
Calories 765.4 kcals 765.4 kcals
Carbohydrates 11.2 grams 11.2 grams
Fat 62.1 grams 62.1 grams
Protein 36.8 grams 36.8 grams
Cook Time
20 mins
Produces
1 person
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

CondimentsSauces
10
ml
Grainy Mustard
Dairy
21
g
Butter
Divided use
30
ml
Double Cream
Liquids
15
ml
White Wine
For the fish parcel
15
ml
White Wine
For the sauce
NutsSeeds
1
handful
Parsley
Fresh, chopped; includes basil and chives
1
1
Salt
To taste
1
1
Black Pepper
Freshly ground, to taste
OilsFats
15
ml
Olive Oil
Seafood
150
g
Trout Fillet
Cut into two pieces
Vegetables
50
g
Mangetout
2
piece
Leeks
Baby leeks, chopped
1
piece
Carrot
Purple carrot, cut into ribbons
2
piece
Leeks
Baby leeks, finely chopped for sauce

Steps

  • 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.