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1
Preheat oven to 400 degrees.
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2
Cut 2 sheets of parchment paper large enough to completely cover the fish when folded.
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3
Wash and dry the trout.
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4
Using a knife, score the fish on 1 side by cutting slits into the flesh just until you feel the bone.
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5
Season the trout generously, inside and out with salt and pepper.
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6
Spread 1/4 cup of the onions on each sheet of parchment.
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7
Place fish on top, scored side up.
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8
Stuff the inside of the fish with herbs.
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9
(It?s ok if they stick out a bit).
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10
Top each fish with 1 1/2 tablespoons of the shallot butter.
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11
Cover with the lemon slices.
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12
Drizzle 1 tablespoon white wine and 1/2 tablespoon olive oil over each fish.
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13
Fold the parchment over the fish.
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14
Starting at 1 end, fold the paper on itself, making sure to completely seal it.
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15
At the end, fold it underneath itself.
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16
Repeat.
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17
Place fish on large baking sheet and cook for about 12 to 15 minutes.
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18
To serve, place trout en Papillote on a platter.
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19
Cut the parchment at the table to ensure that all the aromas stay inside the package.
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20
In a food processor, combine all ingredients until mixed.
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21
Place whipped butter mixture onto a sheet of plastic wrap and roll into a log.
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22
Freeze until ready to use.
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23
Butter will keep in the freezer for at least a month.
