6 Trout, 8-10 ounces 1 tbsp Dill, minced, fresh Salt Black pepper, to taste 1 Carrot, julienne 1 Leek, small, julienne 1 Turnip, small, julienne 1 tsp Butter, unsalted 2 tbsp Water 2 Lemons, thinly sliced
1. Bone and skin the trout. Season inside and out with herbs, salt and pepper. 2. Saute the vegetables in the butter until tender but still crisp. Add the water and remove pan from heat. 3. Cut six pieces of aluminum foil or parchment paper, each large enough to enclose one trout. 4. Preheat oven to 450F. 5. Arrange three or four lemon slices on each piece of foil. Lay the trout on the lemon slices. Place some of the julienne vegetables on the bottom half of each trout and top with the other trout half. Close the foil so each packet is airtight. 6. Place the papillotes on a baking sheet and baken for 12-15 minutes, or until they look like balloons.
Serve each papillote on a dinner plate and let guests open their own so each can savor the aromas released. Serve asparagus sauce separately. ______________________________________________________________________ Per Servings: 146 Calories; 6 g Fat; 1 g Sat Fat; 48 mg Cholesterol; 56 mg Sodium; 8 g Carb; 2 g Fiber; 17 g Protein.
Quantity of vegetables can be easily tweaked down if fewer carbs is desired. Also delicious without sauce.