Stuffed Trout In Paper Recipe

Parchment parcels come out of the oven with juices sizzling inside. Guests can split them open and eat right out of the paper.

4-3/4 lb. rainbow trout*
Salt for sprinkling
6 strips bacon, cut in 1/2″ pieces
1 stalk celery, finely diced
2/3 cup onion, finely diced
1/2 cup fennel bulb, finely diced
1/2 lb. bay scallops
1 tsp minced garlic
1/4 cup dry white wine
7 oz. baby spinach leaves, coarsely chopped
2 cups stale French bread, crustless, toasted, cut in 1/2″ cubes
1/4 cup heavy cream
1/4 cup finely chopped walnuts
2 tbsp finely chopped parsley
2 tbsp finely chopped tarragon
Salt to taste
White pepper to taste
1/4 cup dry white wine

*Weight of whole fish: Have the fishmonger remove the head, tail and fins, plus the ribs and backbone, but leave the flesh intact along the back (don’t separate into fillets). If you are deboning at home, separate both sides of ribs from fillets, then carefully slice under backbone, beginning at head and lift all bones out to within 2″ of tail.


Step 1: Preheat oven to 400ºF.

Step 2: Lightly salt flesh of fish; set aside.

Step 3: In large skillet, cook bacon over medium-high heat until just beginning to brown. Add celery, onion and fennel. Cook until they are just turning translucent, about 2 minutes. Add scallops, garlic and white wine. Cook until scallops just turn opaque.

Step 4: Turn heat to low. Add spinach. Stir until wilted. Turn off heat. Add bread cubes, cream, walnuts, herbs, salt and pepper. Stir and allow to stand 2 or 3 minutes to allow bread to absorb liquids.

Step 5: Meanwhile, place each trout opened, flesh-side up on a 13″ x 17″ piece of parchment paper. Press 1/4 of stuffing mixture onto one fillet. Pat top fillet back into place over stuffing. Stuffing will poke out. Repeat for each fish. Sprinkle about 1 tbsp of wine over each fish. Fold edges of parchment paper to form tightly sealed packets.

Step 6: Place packets on baking sheet. Bake 20 minutes on middle rack of oven. Serve immediately.


Yvonne Duivenvoorden