Leeks

Trout and leeks papillote

Name: Trout and leeks papillote
Prep time: 30 min
Cook time: 15 min
Yield: 4
Cuisine: Plats principaux
Ingredients: 4 pieces of fresh trout of 120 to 150 gr (1/4 pound); 1 package of 250 g (4 cups) of Les Cultures de chez nous sliced leeks; 2 finely chopped garlic cloves; 2 diced deseed tomatoes; 125 ml (1/2 cup) of white wine; 10 ml (2 teaspoons) of olive oil; Salt and pepper up to taste; Fresh dill up to taste

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Author: Les Cultures de chez nous

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Preparation 15

Baking 15

Portions 4

Freezing No

Ingredients Preparation

Ingredients

4 pieces of fresh trout of 120 to 150 gr (1/4 pound)
1 package of 250 g (4 cups) of Les Cultures de chez nous sliced leeks
2 finely chopped garlic cloves
2 diced deseed tomatoes
125 ml (1/2 cup) of white wine
10 ml (2 teaspoons) of olive oil
Salt and pepper up to taste
Fresh dill up to taste

Preparation

Side-by-side mode

Preheat oven at 425 °F (220 °C).
In a bowl, mix sliced leeks, garlic, tomatoes, wine and oil. Season up to taste.
Set papillote over a baking sheet and oven bake for about 10 to 12 minutes or until flesh is opaque.

Chef’s note

Serve with carrot, parsnip, zucchini julienne. Can also be made with turbot fillets.