L’Artisan × St. Lawrence Restaurant: Steelhead Trout en Papillote
with Turnips, Savoy Cabbage & Fingerling Potatoes
Cooking time
45 minutes
Servings
2/4
Calories
880 /serving
When an acclaimed Québec chef opens a Michelin-starred restaurant in Vancouver, what would he call it? He’d name it after the great St. Lawrence River, of course. We’re collaborating with J-C Poirier to bring you masterful menus you can recreate at home. This showcase supper stars steelhead trout—sustainably raised in the Pacific Northwest, so it’s better for you and the environment. Prepared en papillote with fingerling potatoes, top-end turnips, crinkly Savoy cabbage and leeks, it’s truly the whole package! Be sure to open it at the table for the big reveal!
We will send you:
- 2 Steelhead trout fillets
- 450g Fingerling potatoes
- 225g Turnips (or rutabaga)
- 150g Sliced Savoy cabbage
- 200g Sliced leeks
- 1 Bunch of dill
- 1 Lemon
Contains: Milk, Trout
You will need:
Medium pot
Large pot
Strainer
Peeler
Sheet pan
Oil
4 or 8 tbsp Butter
Salt & pepper (S&P)
Basting brush
Parchment paper
Microwave
Total Fat
57 g
Saturated Fat
23 g
Sodium
400 mg
Total Carb
67 g
Sugars
12 g
Protein
30 g
Fibre
11 g
Preparation
Boil the potatoes
Preheat the oven to 375°F. Place the potatoes in a medium pot and cover with water; season with a big pinch of salt. Bring to a boil, 5 to 7 min., until beginning to soften. Drain the potatoes. Once cool, halve lengthwise. Transfer to a large bowl and toss with a drizzle of oil and S&P.
Mise en place
Meanwhile, bring a large pot of heavily salted water to a boil. Pick the dill fronds off the stems; roughly chop the fronds. Halve the lemon; quarter ½ and cut the remaining ½ into 2 slices. Peel and halve the turnips; cut into ½ inch wedges. Pat the trout dry with paper towel; season with S&P. Cut 2 pieces of parchment paper about 20 inches long. In a small bowl, microwave 2 tbsp butter (double for 4 portions), in 15 sec. increments, until melted. Place 2 tbsp butter (double for 4 portions) in a second small bowl to soften.
Blanch the vegetables
Add the turnips to the pot of boiling water and boil, 7 to 8 min., until tender. In the final 3 min., add the leeks and cabbage. Drain and transfer to a bowl of ice water. Once cool, drain and pat dry with paper towel.
Prepare the trout & vegetables
Brush the parchment paper with the melted butter. Arranging on one side, divide the potatoes and vegetables between the parchment paper, leaving a 1-inch lip around the edge; drizzle with oil and season with S&P. Top with the trout, a drizzle of oil, the lemon slices, ½ the dill and the softened butter. Fold each paper in half over the trout and vegetables. Beginning at one corner, make small overlapping pleats to tightly seal the edges.
Bake the trout & vegetables
Arrange the packages on a sheet pan. Bake, 15 to 20 min., until the trout* is cooked through and the vegetables have softened. Remove from the oven and let sit for 5 min. before unwrapping (be careful as the steam will escape as you open).
Plate your dish
Divide the trout and vegetables between your plates. Garnish with the remaining dill and the juice of 1 lemon wedge (double for 4 portions). Serve the remaining lemon wedges on the side. Bon appétit!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
