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.

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IngredientsQuantities
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

Instructions

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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