Trouts “in Papillote”

In order that the food is slightly varied, I include in my menu something of fish. In this occasion I teach you the simplest and tastiest recipe…


  • 4 medium trouts
  • 1 carrot
  • 1/2 leek
  • 1 onion
  • 1 potato
  • 100 gr. bacon smoked
  • 100 gr. mushrooms
  • Rosemary
  • Thyme
  • Oregano
  • White pepper
  • Silver foil
  • Salt


We cut a chunk of aluminium of approximately 37 cm. of length and in a half we put all the ingredients, without managing to touch the edges (we stop on 2 cm.).

We double the paper to the half and the edges double them on them themselves pressing well, beginning for the longest. We have to stay like on and there must no be holes for which the steam could escape.

We put the “envelopes” on the embers and wait for 10-12 min.

We withdraw them with a lot of care because the paper will be very warm and serve them.

At the moment of opening, to do it with a lot of care and helped by a knife and holder since the steam that has remained inside might burn us.

Also they can be done to the oven following the same steps (200ºC).














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