Prep. Time 20 mins
Cooking Time 15 - 20 mins
Yields 4 servings
What You Need
4 large tomatoes, diced
1 yellow pepper, cut into strips
2 onions, chopped
1 clove garlic, minced
1/2 hot pepper, cut into rounds
2 tbsp (28.4 g) butter
4 trout fillets, 5 oz (140 g)
1 tsp (5 ml) capers
1 tsp (5 ml) flat leaf parsley, chopped
2 oz (56 g) Canadian Gré des champs cheese*
Freshly ground pepper, to taste
Sauté onions, tomatoes, pepper, hot pepper and garlic in a little olive oil. Season with salt and pepper.
Cut 4 large rectangles of aluminium foil. Butter the inside with a pastry brush, then shape foil to form a raised edge all around.
Spread the vegetable mixture in the middle of each rectangle and top with a slice of trout. Season with salt and pepper, sprinkle with capers and parsley and top with Canadian Gré des champs. Seal the edges of the each foil rectangle to form a bag (papillotes). Cook on the grill for 15 minutes.
Jean Soulard, Executive Chef, Le Château Frontenac
** Alternative to BBQ: 15 mins in 350°F (180 °C) oven.
* Instead of Canadian Le Gré des Champs , try this recipe with Canadian Victor et Berthold or Canadian Le Cendré