Trout en Papillote, Orange & Dill Beurre Blanc

INGREDIENTS

• 2 Whole Trout

• A few Sprigs of Dill

• 1 Orange

• Unsalted Butter

• Salt & Pepper

• Baking Parchment

Beurre Blanc Sauce

• Finely grated zest of 1/2 Orange

• Juice 3 Oranges

• I Large Shallot Finely Chopped

• 180ml White Wine

• 250g Chilled Unsalted Butter (Chopped into 1cm Cubes)

• 1 Tbsp Dill Finely Chopped

• Pepper

• Preheat Oven to 190C

This is a very fine dish to try as a first introduction to Trout. Gloriously simple to prepare, and delivers far above expectations with sensational flavours that are stunning and so inviting. Do trust in the wisdom of the specific wine pairing chosen by Master Sommelier Ronan Sayburn, this is one of the most delicious Rieslings out there, currently headlining at the London Wine Fair winning every blind tasting as ‘Outstanding.’

Prepare the Fish

1. Take a sheet of baking paper about double the size of a baking sheet, and fold it in half and press to create a crisp crease. Open it up again and place salt and pepper near the centre fold, and place a trout alongside the crease.

2. Season fish on top, then place a few sprigs of dill, orange slices and some butter on top.

3. Fold the corners of the parchment and continue all the way round, as if making a Cornish pasty to make a baking parcel. Create an individual parcel for each trout you wish to bake.

4. Bake for 18 minutes at 190C, and rest for 3 minutes.

Prepare the Sauce.

1. Place orange juice, zest, chopped shallots and wine into a saucepan and place on medium high heat. Reduce to a syrup.

2. Lower the heat and whisk in chilled butter cubes a few at a time. (Super important for the butter to be chilled, as soft butter will melt too quickly and split the sauce) Keep heat very low.

3. Add seasoning, and fresh chopped dill just before serving.

Perfect with salad or new potatoes.

Links to Produce

WINE: Pegasus Bay Bel Canto Riesling

FISH: We used Fresh Rainbow Trout sourced from The Dorset Meat Company, or try Chalk Stream Foods.

RECIPE BOOK: 67 Pall Mall Wine and Food, The Perfect Match, by Ronan Sayburn & Marcus Verberne.