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    Steamed Trout, Fennel and Tarragon Parcels

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    Steamed Trout, Fennel and Tarragon Parcels

    Prepare these simple parcels during the day, then chill until ready to cook in the evening.

    • Preparation time: 15 minutes
    • Cooking time: 25 minutes to 30 minutes
    • Total time: 40 minutes to 45 minutes 45 minutes

    Serves: 4


    • 4 x 320g fresh whole trout
    • ½ pack fresh tarragon, chopped
    • Grated zest and juice of 1 lime
    • 1 large bulb organic fennel, about 250g, finely sliced
    • 1 tbsp extra virgin olive oil
    • 2 tbsp Mitsukan Rice Vinegar
    • 700g new potatoes
    • ½ tsp salt and freshly ground black pepper


    1. Preheat the oven to 220°C, gas mark 7. Place 4 x 50cm squares of greaseproof paper inside 4 x 50cm foil squares.
    2. Season the cavity of the fish and sprinkle with tarragon, lime zest and juice. Place the fish on the greaseproof paper. Divide the sliced fennel between each parcel with the oil and vinegar. Wrap the foil around the fish to seal.
    3. Place the fish parcels well apart on a baking sheet. Cook in the oven for 25-30 minutes until just flaky.
    4. Meanwhile, place the potatoes in a pan and cover with cold water. Bring to the boil, cover and cook for 10-12 minutes until tender. Drain and season. Serve the trout parcels with the new potatoes and a green salad.

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