Steamed Trout in Cap Classique Recipe

Also known as Fish En Papillote, the method of steaming fish within baking paper is healthy and yields perfectly flaky fish every time. A simple sauce is made in the base of the dish using leeks, cream and De Grendel Cap Classique Brut.

This recipe works well with any firm-fleshed fish such as trout, salmon, angelfish, hake, yellowtail, tuna or swordfish.

Prep time: 10 mins / Cook time: 20 mins / Serves: 2 

Ingredients:

• 1 large piece of fish, approx. 500g
• Olive oil
• Sea salt and black pepper
• 1 lemon, thinly sliced
• 1 large leek, thinly sliced and rinsed
• 150ml cream
• 150ml Cap Classique Brut
• Fresh soft herbs like chives and dill

Method:

1. Preheat the oven to 200°C. Drizzle a little olive oil into the base of a baking dish and layer in the lemon slices and leeks. Rub the fish with olive oil and season with salt and pepper. Place the fish on top of the leeks and pour over the cream and Cap Classique. Tuck the herbs around the fish and cover the dish with baking paper, tucking in the sides. Bake for 20 minutes or until the fish is gently flaking.
2. Squeeze over a little extra lemon juice and serve the fish with steamed asparagus and chilled glasses of De Grendel Cap Classique Brut.