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Trout and Jersey Royal parcels

Cooking food in a parcel helps retain its flavours and textures. This dish can also be done on a BBQ – just replace the parchment with foil and cook on hot coals for 10 -15 minutes

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03 JUNE 2009

Ingredients (Serves 4)

  • 500g/1lb 2oz Jersey Royal new potatoes, gently rubbed to remove flaky skin
  • 100g/4oz mangetout, trimmed
  • 100g/4oz spring peas
  • 200g/7oz tenderstem broccoli, trimmed
  • 4 trout fillets, skin removed 4 spring onions, trimmed and sliced
  • Freshly ground black pepper
  • 2 tbsp olive oil
  • Juice of half a lime

Method

Preheat the oven to 200°C, 400°F, Gas 6. Cut 20cm x 40cm rectangles of parchment paper, then fold in half to make 4 squares.

Bring a pan of water to the boil, add the potatoes and cook for 10 minutes. When cool, slice them into 5mm/¼in disks.

Divide the mangetout, peas and broccoli in the middle of each paper square, then top each with a trout fillet. Arrange the potato on top, sprinkle with the spring onions and season with pepper.

Drizzle each with olive oil and a squeeze of lime. Fold the paper into a parcel and place on a baking sheet, then cook in the preheated oven for 10-12 minutes. Serve, allowing your guests to unwrap their own parcels.

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