Milk

Trout

Premium

Preparation Time

<strong>Fish</strong>

When an acclaimed Québec chef opens a Michelin-starred restaurant in Vancouver, what would he call it? He’d name it after the great St. Lawrence River, of course. We’re collaborating with J-C Poirier to bring you masterful menus you can recreate at home. This showcase supper stars steelhead trout—sustainably raised in the Pacific Northwest, so it’s better for you and the environment. Prepared en papillote with fingerling potatoes, top-end turnips, crinkly Savoy cabbage and leeks, it’s truly the whole package! Be sure to open it at the table for the big reveal!

L'artisan

Lartisan st lawrence restaurantsteelhead trout en papillote - Extra large standard

Lartisan st lawrence restaurantsteelhead trout en papillote - Extra large 2x

Lartisan st lawrence restaurantsteelhead trout en papillote - Large standard

Lartisan st lawrence restaurantsteelhead trout en papillote - Large 2x

Lartisan st lawrence restaurantsteelhead trout en papillote - Medium standard

Lartisan st lawrence restaurantsteelhead trout en papillote - Medium 2x

Lartisan st lawrence restaurantsteelhead trout en papillote - Small standard

Lartisan st lawrence restaurantsteelhead trout en papillote - Small 2x

Lartisan st lawrence restaurantsteelhead trout en papillote - Thumbnail standard

Lartisan st lawrence restaurantsteelhead trout en papillote - Thumbnail 2x

Steelhead trout fillets

Fingerling potatoes

Turnips (or rutabaga)

Sliced Savoy cabbage

Sliced leeks

Bunch of dill

Lemon

Classic

L’Artisan × St. Lawrence Restaurant: Steelhead Trout en Papillote

Medium pot

Large pot

Strainer

Peeler

Sheet pan

4 or 8 tbsp Butter

Salt & pepper (S&P)

Basting brush

Parchment paper

Microwave

Preheat the oven to 375&amp;deg;F. Place the &lt;strong&gt;potatoes&lt;/strong&gt; in a medium pot and cover with &lt;strong&gt;water&lt;/strong&gt;; season with a big pinch of &lt;strong&gt;salt&lt;/strong&gt;. Bring to a boil, 5 to 7 min., until beginning to soften. Drain the &lt;strong&gt;potatoes&lt;/strong&gt;. Once cool, halve lengthwise. Transfer to a large bowl and toss with a drizzle of &lt;strong&gt;oil&lt;/strong&gt; and &lt;strong&gt;S&amp;amp;P&lt;/strong&gt;.

L’Artisan × St. Lawrence Restaurant: Steelhead Trout en Papillote - Step #1 Boil the potatoes

Boil the potatoes

Meanwhile, bring a large pot of &lt;strong&gt;heavily salted water&lt;/strong&gt; to a boil. Pick the &lt;strong&gt;dill fronds&lt;/strong&gt; off the stems; roughly chop the &lt;strong&gt;fronds&lt;/strong&gt;. Halve the &lt;strong&gt;lemon&lt;/strong&gt;; quarter &lt;strong&gt;&amp;frac12;&lt;/strong&gt; and cut the &lt;strong&gt;remaining &amp;frac12;&lt;/strong&gt; into &lt;strong&gt;2 slices&lt;/strong&gt;. Peel and halve the &lt;strong&gt;turnips&lt;/strong&gt;; cut into &amp;frac12; inch wedges. Pat the &lt;strong&gt;trout&lt;/strong&gt; dry with paper towel; season with &lt;strong&gt;S&amp;amp;P&lt;/strong&gt;. Cut 2 pieces of parchment paper about 20 inches long. In a small bowl, microwave &lt;strong&gt;2 tbsp butter&lt;/strong&gt; (double for 4 portions), in 15 sec. increments, until melted. Place &lt;strong&gt;2&amp;nbsp;tbsp butter&lt;/strong&gt; (double for 4&amp;nbsp;portions) in a second small bowl to soften.

L’Artisan × St. Lawrence Restaurant: Steelhead Trout en Papillote - Step #2 Mise en place

Mise en place

Add the &lt;strong&gt;turnips&lt;/strong&gt; to the pot of boiling water and boil, 7 to 8 min., until tender. In the final 3 min., add the &lt;strong&gt;leeks&lt;/strong&gt; and &lt;strong&gt;cabbage&lt;/strong&gt;. Drain and transfer to a bowl of &lt;strong&gt;ice water&lt;/strong&gt;. Once cool, drain and pat dry with paper towel.

L’Artisan × St. Lawrence Restaurant: Steelhead Trout en Papillote - Step #3 Blanch the vegetables

Blanch the vegetables

Brush the parchment paper with the &lt;strong&gt;melted butter&lt;/strong&gt;. Arranging on one side, divide the &lt;strong&gt;potatoes&lt;/strong&gt; and &lt;strong&gt;vegetables&lt;/strong&gt; between the parchment paper, leaving a 1-inch lip around the edge; drizzle with &lt;strong&gt;oil&lt;/strong&gt; and season with &lt;strong&gt;S&amp;amp;P&lt;/strong&gt;. Top with the &lt;strong&gt;trout&lt;/strong&gt;, a drizzle of &lt;strong&gt;oil&lt;/strong&gt;, the &lt;strong&gt;lemon slices&lt;/strong&gt;, &lt;strong&gt;&amp;frac12; the dill&lt;/strong&gt; and the &lt;strong&gt;softened butter&lt;/strong&gt;. Fold each paper in half over the trout and vegetables. Beginning at one corner, make small overlapping pleats to tightly seal the edges.

L’Artisan × St. Lawrence Restaurant: Steelhead Trout en Papillote - Step #4 Prepare the trout & vegetables

Prepare the trout &amp; vegetables

Arrange the &lt;strong&gt;packages&lt;/strong&gt; on a sheet pan. Bake, 15 to 20 min., until the trout* is cooked through and the vegetables have softened. Remove from the oven and let sit for 5 min. before unwrapping (be careful as the steam will escape as you open).

L’Artisan × St. Lawrence Restaurant: Steelhead Trout en Papillote - Step #5 Bake the trout & vegetables

Bake the trout &amp; vegetables

Divide the &lt;strong&gt;trout and vegetables&lt;/strong&gt; between your plates. Garnish with the &lt;strong&gt;remaining dill&lt;/strong&gt; and the &lt;strong&gt;juice of 1 lemon wedge&lt;/strong&gt; (double for 4 portions). Serve the &lt;strong&gt;remaining lemon wedges&lt;/strong&gt; on the side. Bon app&amp;eacute;tit!

L’Artisan × St. Lawrence Restaurant: Steelhead Trout en Papillote - Step #6 Plate your dish