Preparing the trout for each individual "papillote"

1. On a work surface, arrange 2 sheets of aluminum foil in a cross shape;
2. place the trout fillet on top;
3. cover with several spears of asparagus, a shallot, some fiddleheads and a baby bok choy;
4. drizzle with olive oil;
5. place in a preheated 375° F oven for 8 to 10 minutes or on the barbecue.

Making the preserved zest (step 1, while the fish is cooking)

1. Using a zester, remove the peel from a lemon;
2. place in a small saucepan; add equal quantities of sugar and salt (use about ½ tsp. of each for the zest of one lemon);
3. cook over low heat for a few minutes until the zest has absorbed the sugar and salt.

Preparing the Emulsion (step 2, while the fish is cooking)

1. In a small saucepan, melt the butter with a drizzle of olive oil;
2. add a pinch of salt, a little ginger and 1 tsp. of the preserved lemon zest;
3. heat for a few seconds to create a natural emulsion.

Presentation

1. Place each papillote into a deep plate and bring to the table;
2. pour the emulsion into a sauce boat and bring to the table;
3. open the papillotes, spooning the emulsion on as desired;
4. if you wish to serve a more substantial meal, add a few small new potatoes - they are delicious sprinkled with the emulsion.