Sunshine in a Pouch: Steelhead Trout en Papillote
Let me tell you a secret: en papillote sounds ridiculously fussy, but it is actually my ultimate lazy-chic bistro trick for an alfresco lunch. The inspiration for this Steelhead Trout with Pink Grapefruit and Fennel hit me on a warm Tuesday at the Santa Monica farmers market. My favorite citrus vendor handed me a ruby-red segment of grapefruit so vibrant it practically demanded to be paired with seafood. It transported me straight back to my culinary school days in Paris, where my fiercely strict instructor made us fold parchment paper pouches until our fingers cramped. I rebelled against the formality back then, but I kept the magic! Today, we are baking beautiful steelhead trout in a simple paper pouch with a generous splash of natural white wine and shaved fennel. It traps all the moisture, creating an intoxicating, anise-scented steam. When you tear the parchment open at the table, you crown the warm fish with a cool, crunchy watercress and grapefruit salad to bring in that bright California sun. That contrast—warm and cool, rich and bright—is what makes this recipe so incredibly special to me. Make it your own: swap watercress for peppery arugula, or use blood oranges if the grapefruits aren't smiling at you today. Grab a glass of chilled pet-nat, and bon appetit!
Featured Recipe
Steelhead Trout en Papillote with Pink Grapefruit & Fennel
En papillote sounds ridiculously fussy, but it is actually the ultimate lazy-chic bistro trick for an alfresco lunch. We are baking beautiful steelhead trout in a paper pouch with white wine and shaved fennel, which traps all the moisture and creates an intoxicating, anise-scented steam. When you tear the parchment open at the table, you crown the warm fish with a cool, crunchy watercress and pink grapefruit salad to bring in that bright California sun.
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Timeline
Ingredients
- 2 6 oz fillets Steelhead trout fillets(Skinless, center-cut preferred)
- 1 medium Fennel bulb(Very thinly sliced, fronds reserved)
- 2 medium Shallots(Very thinly sliced)
- 3 tbsp Extra-virgin olive oil(Divided use, grab the good stuff for the salad)
- 1 tbsp Unsalted butter(Cut into two small pieces)
- 1/4 cup Dry white wine(Chenin Blanc or Sauvignon Blanc work beautifully)
- 1 Pink grapefruit(Segmented (supremed))
- 2 tbsp Fresh tarragon(Roughly chopped)
- 2 cups Watercress(Tough stems removed, or substitute baby arugula)
- 1 tsp Flaky sea salt(Divided use)
- 1/2 tsp Black pepper(Freshly ground, divided use)
Instructions
- 1
Preheat your oven to 400F (200C). Fold two large sheets of parchment paper in half and cut out two large heart shapes, about 15 inches wide. This classic French technique is honestly just adult arts and crafts, so have fun with it.
5 min
Tip: If you don't have parchment, aluminum foil works, but you lose a bit of the romantic presentation at the table.
- 2
In a medium bowl, toss the thinly sliced 1 medium fennel bulb and 2 medium shallots with 1 tbsp extra-virgin olive oil, half of the 1 tsp flaky sea salt, and half of the 1/2 tsp black pepper.
5 min
Tip: Use a mandoline if you have one to get the fennel and shallots paper-thin so they soften perfectly in the steam.
- 3
Open your parchment hearts. Divide the fennel and shallot mixture between them, placing it near the crease. Lay one of the 2 (6 oz) steelhead trout fillets on top of each mound. Season the trout with the remaining 1 tsp flaky sea salt. Crown each fillet with half of the 1 tbsp unsalted butter and a splash of the 1/4 cup dry white wine. Fold the empty half of the paper over the fish, then tightly crimp and fold the edges together, starting from the top of the heart down to the tip, twisting the end to seal the packet completely.
5 min
Tip: Make sure the seal is tight! You want to trap all that gorgeous, fragrant steam inside.
- 4
Transfer the sealed packets to a rimmed baking sheet. Bake until the paper is dramatically puffed and slightly browned around the edges, about 12 to 14 minutes.
14 min
Tip: If your fillets are particularly thick, lean toward 14 minutes. The fish will continue to gently cook in the residual steam once out of the oven.
- 5
While the trout bakes, make the salad. Working over a bowl to catch the juices, segment the 1 pink grapefruit. Add the grapefruit segments, 2 cups watercress, 2 tbsp fresh tarragon, the remaining 2 tbsp extra-virgin olive oil, and the remaining 1/2 tsp black pepper. Toss gently just before serving.
8 min
Tip: Don't add extra salt to the salad until you taste it; the sea salt from the fish will balance the dish once combined.
- 6
Remove the baking sheet from the oven and let rest for 1 minute. Serve the puffed packets directly on plates. Have your guests tear them open (encourage them to lean in for the steam!), and immediately spoon the fresh watercress and grapefruit salad right over the warm trout.
2 min
Tip: Warn your guests that the steam is hot when opening! The contrast of the hot, butter-poached trout and the cool, citrusy salad is pure magic.
Chef's Notes
If steelhead trout isn't available, arctic char or a nice fatty salmon work beautifully here. The magic of this dish is all in the temperature contrast: hot, buttery fish meeting a cool, acidic, crunchy salad. Serve this outside with a chilled glass of the same white wine you used for the cooking liquid.
Marguerite Lavigne
French soul, California sun
I grew up in a small village outside Lyon, where my grandmother taught me that the best meals come from respecting your ingredients. After training at Le Cordon Bleu and spending years in Parisian kitchens, I moved to San Francisco and fell in love with California's farmers markets and wine country. Now I cook the food I wish my grandmother could taste—French technique with California abundance, where a perfect roast chicken might come with Meyer lemon and wild fennel instead of tarragon.