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Fresh Lake Trout En Papillote

En papillote means cooked inside an airtight paper or aluminum foil wrapping. It is a great way to prepare fish as it holds in the moisture while it bakes.

By / Photography By Madeleine Hill Vedel | June 30, 2017

Ingredients

Ingredients per serving
  • 1 small fish filet
  • a pinch of salt and pepper
  • a sprinkle of turmeric
  • a pinch Herbes de Provence
  • 1 lemon, cut in half, for its juice
  • 2 lemon slices
  • 2 tablespoons crème fraîche
  • 2 teaspoons Orange Blossom Honey
  • 1 tablespoon olive oil

Preparation

Preheat oven to 350°.

Lay each filet in the middle a piece of foil or parchment paper large enough to completely enclose the fish. Sprinkle lightly with salt, pepper, turmeric and a tiny pinch of Herbes de Provence.

Squeeze a squirt of lemon juice over the filet, then lay your 2 lemon slices on each portion. Spoon a tablespoon of crème fraîche (or a dollop of rich yogurt, or a bit of heavy cream) on each lemon slice. Top with a drizzle of honey.

Lastly, dribble a tablespoon of olive oil over the filet and form your pouch, paying particular attention to the sides so the

juices don’t seep out. (Hint: Some people like to staple shut a parchment packet.)

Place on a baking sheet and put in the oven at 350° for 20 minutes.

Serve straight from the oven with rice or steamed potatoes to soak up all that wonderful sauce.

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Ingredients

Ingredients per serving
  • 1 small fish filet
  • a pinch of salt and pepper
  • a sprinkle of turmeric
  • a pinch Herbes de Provence
  • 1 lemon, cut in half, for its juice
  • 2 lemon slices
  • 2 tablespoons crème fraîche
  • 2 teaspoons Orange Blossom Honey
  • 1 tablespoon olive oil
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