Steelhead Trout en Papillote with Pink Grapefruit & Fennel

Instructions

1. 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. 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. 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. 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. 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. 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.