SALMON TROUT EN PAPILLOTE WITH ORANGES AND MUSTARD. A refined and light dish
The salmon trout en papillote with orange and mustard is an easy and tasty dish, perfect for a light and refined dinner. The trout, with its delicate flavor, is wrapped in a papillote with oranges, mustard, and other aromas, giving it a rich and aromatic taste.
The preparation is very simple, we use a trout fillet filled with oranges, mustard, and other ingredients, then wrap it in parchment paper and bake it, and in a few minutes you will have a tasty and fragrant dish that will surprise your guests.
A simple but very appreciated recipe, a slightly unusual way to cook fish, using fruits and vegetables.
Here are some other recipes with oranges:
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Fall, Winter, and Spring
- Energy 159.84 (Kcal)
- Carbohydrates 8.64 (g) of which sugars 6.77 (g)
- Proteins 11.15 (g)
- Fat 9.06 (g) of which saturated 4.09 (g)of which unsaturated 2.25 (g)
- Fibers 1.58 (g)
- Sodium 324.02 (mg)
Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for trout en papillote with oranges
- 14 oz salmon trout (fillet)
- 2 orange (edible peel)
- 1 tbsp wildflower honey
- 1 tsp Dijon mustard
- 2 tbsp butter
- 1 bunch chopped parsley
- to taste salt
- 1 sprig lemon thyme
Tools
- Tweezers Fish Bone Tweezers, Professional Fish Bone Removal and Chicken Feather Extraction, Fish Tweezers, Kitchen Tweezers, 12CM
- Parchment Paper Cuki Parchment Paper Sheets 13 x 15 inches – 25 sheets – 1 pack
Steps for trout en papillote with oranges and mustard
Wash and dry the oranges, remove the peel of one with a potato peeler and squeeze the juice from both. Strain it and place it in a bowl with the mustard and honey, mix and set aside.
Remove any bones from the trout fillets with the appropriate tweezers, salt them and place them in the center of 2 sheets of parchment paper. Pour the prepared emulsion over the fish, and add the butter in pieces on top. Seal the papillotes ensuring the sauce does not leak. Transfer them onto a baking sheet and bake at 356°F for 20 minutes.
Remove the papillotes from the oven, open them, and sprinkle the trout with chopped parsley and lemon thyme, serve
Tips for trout en papillote with oranges and mustard
Please make sure to remove all the bones from the fish with the appropriate tweezers
