Trout en Papillote, with a Fresh Ginger Emulsion and Preserved Lemon Zest Recipe
Anne Desjardins, anc. chef propriétaire L'Eau à la Bouche, Québec, Canada
Flavors of Quebec
Total time: 15 to 30 minutesPreparation and cooking time: 15-20 minutes in total
Ingredients for 2 servings
- 2 Trout fillets
- 8 asparagus
- 2 shallots
- 4 Fiddlehead (if in season, otherwise double the amount of asparagus)
- 2 baby Bok Choy (variety of small Chinese cabbage)
- Preserved lemon zest
- Grated Ginger
- 65 ml (1/4 cup) butter
- A drizzle of olive oil
Preparing the trout for each individual "papillote"
- On a work surface, arrange 2 sheets of aluminum foil in a cross shape;
- place the trout fillet on top;
- cover with several spears of asparagus, a shallot, some fiddleheads and a baby bok choy;
- drizzle with olive oil;
- 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)
- Using a zester, remove the peel from a lemon;
- place in a small saucepan; add equal quantities of sugar and salt (use about ½ tsp. of each for the zest of one lemon);
- 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)
- In a small saucepan, melt the butter with a drizzle of olive oil;
- add a pinch of salt, a little ginger and 1 tsp. of the preserved lemon zest;
- heat for a few seconds to create a natural emulsion.
- Place each papillote into a deep plate and bring to the table;
- pour the emulsion into a sauce boat and bring to the table;
- open the papillotes, spooning the emulsion on as desired;
- if you wish to serve a more substantial meal, add a few small new potatoes - they are delicious sprinkled with the emulsion.
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