Mexican trout with sesame seeds in parchment paper: Trucha empapelada con ajonjoli

Karen Hursh Graber

The Mexican trout farms in the mountains outside Atlixco have open air restaurants that are crowded with families getting out of the city on weekends. The menus feature trucha empapelada, or en papillote, with a variety of seasonings. This version of Mexican trout with sesame seeds in parchment paper is delicious and unusual.

Ingredients

• • 4 whole small trout (8-10 ounces each) dressed
  • salt and pepper
  • ½ cup butter
  • 3 tablespoons lightly toasted sesame seeds, plus extra for sprinkling
  • 2 limes, thinly sliced
  • 4 12-inch squares parchment paper

Preheat the oven to 350º F.

Score each trout on one side, cutting down to where you feel the bone. Season the trout inside and out with salt and pepper.

Place the butter in a saucepan with the sesame seeds and cook until the butter melts.

Place each trout on a 12-inch square of parchment paper. Pour the melted butter with sesame seeds over the trout, dividing it evenly over the four trout. Sprinkle more sesame seeds over the trout if desired.

Place the lime slices on the trout, dividing them evenly over the four trout.

Fold the paper over itself and tuck the ends under each trout.

Place the individually wrapped trout on a baking sheet and place in the oven for 15-20 minutes.

Serve immediately, opening the parchment paper at the table to release the juices.

Serves 4.