A final fishy post for you lovely people! This time its Swedish baked trout en papillote, something that I made for our Dinner at the Manor Jamie Does… event.
I love this recipe as it’s relatively quick and easy to make. Protein and vegetables in one. It’s classic Jamie Oliver all of the ingredients shoved in a bag and baked. Baking the fish in this way really helps to keep it soft and tender – delicious!
However, the only thing that makes this remotely Swedish is the use of dill, and a dollop of sour cream to end, so it’s not really the most authentic dish! However the delicate flavour of the trout shines through the other simple flavours. Feel free to mix up the herby element, the vegetables (I’m thinking shavings of fennel?) or change up the type of fish.
Again, this is a great one to add to your fishy repertoire, and a good one to prep in advance if you have friends coming round.
Does anyone else have a fishy staple?
The recipe below is not totally true to Jamie’s original recipe, as I did away with the inclusion of potatoes in the parcel for the supperclub – all you need to do is throw in some boiled new potatoes, diced, in with the spinach.
Baked Trout Parcels
200g trout fillet pin-boned
A couple of large handfuls of baby spinach leaves
A good pinch or two of chopped fresh dill
Salt & Pepper
Pre heat the oven to 200C.
Cut put a piece of baking parchment about 40cm square, and lay this out on your work surface. In the middle of the parchment, pile on the spinach, season well and sprinkle over the dill.
Season the bottom of the trout and lay this skin side up over the spinach.
Squeeze half a lemon over everything and scatter the chives over the trout.
Take the ends of the parchment together and then fold this down towards the fish and tuck under, like a present (or you can staple).
Place on a baking tray and cook for about 12-15 mins until the fish is cooked through.
Unwrap the fish, peel away the trout skin as it’s not good for eating, and serve with potatoes (if you haven’t added them in the parcel) and a good dollop of sour cream oh, and a dab of mustard!