Eating The Tour De France Stage 18: Annecy Time Trail. Trout en Papillotte (Trout in Paper)
Well blow me down, posting recipes every day of the tour is almost as hard as riding it, well perhaps not. So after a few grueling days of climbing we come to Annecy for a time trial. But dont be fooled, we are still in some pretty hilly country here and there is a Cat 3 (nothing to do with cats) climb for the racer to contend with.
Still In the Alps and only 40km from Switzerland Annecy is well known for the top quality and freshness of its alpine ingredients and being surrounded by rivers and lakes the mountain torrents give local chefs trout of every shape and size. Seeing as today’s time trial circumnavigate the Lac’d Annecy it seems only right that for the first time since we left the Mediterranean coast in the early stages of this years race, fish is back on the Tour de France menu.
- 2 butterflied whole trout
- glug of olive oil
- 1 fennel bulb, thinly sliced
- 2 teaspoons butter
- 6 sprigs thyme
- 6 sprigs rosemary
- 1 lemon
- fresh watercress or
- Salt and pepper
- Two large rectangles of parchment paper
1. Preheat the oven to 400 degrees.
2. With your hands rub the trout outside and in with olive oil and season them each inside and out with salt and pepper.
3. Open the trout up and stick the thyme and rosemary inside and 1 teaspoon of butter and fold the fish back to their normal shape and place two slices of lemon on top of each trout.
4. Toss the fennel with 1 teaspoon of olive oil, salt, and pepper. Divide in half, and place a small mound in the middle of each sheet of parchment. Lay a trout on top of each fennel heap and seal the package. Bring the edges of parchment parallel to the length of the fish up, and fold and fold and fold again until the fold rests sealed against the fish. Then folds the ends up and fold under. The folds will seal in the steam and the flavor.
5. Bake the trout for 15 minutes.
6. Unwrap the baked fish and serve with a little watercress salad.