Trout in Papillote with Fiery Habanero and Roasted Garlic

*This recipe was created for 4 servings. To adjust the serving quantity, enter a new yield (4 to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.


Trout filet, skin removed, cut into 3 oz (90 gr) pieces 8 each
Unsalted butter melted, Divided 25 mL
Fennel, shaved and blanched 1 cup
Carrot, julienne and blanched 1/2 cup
Shitake mushrooms, finely sliced 1 cup
Club House La Grille Fiery Habanero & Roasted Garlic 2 tbsp
Sliced green olives 1/4 cup
Capers 1/4 cup
Fresh lemon juice 2 tbsp


Portion trout filet, brush with 1 Tbsp (15 ml) of melted butter and season both sides with Fiery Habanero and Roasted garlic Seasoning. Reserve. Blanch vegetable in boiling water and refresh. In a mixing bowl combine blanched vegetables with 2 Tsp (10 ml) of melted butter and 1 Tbsp (15 ml) of Fiery Habanero and Roasted garlic Seasoning and divide ½ of the vegetable evenly on each folded parchment paper. Place 2 pieces of fish on top of the vegetables, divide evenly the remaining vegetables. Place 1 Tbsp (15 ml) of sliced olives and caper, 1 tsp (5 ml) lemon juice over each piece of fish. Loosely fold parchment over fish. Starting at one corner of crease, fold edges over in triangles, following a semicircular path around fillet until completely sealed. Bake fish in a 425°F oven for 8 to 9 minutes.

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