Trout en Papillote with Blue Crab Butter
" Cooking fish en papillote—in parchment paper packets—yields moist, tender results with little fuss. The key is a folded seal on the paper packet so the steam can't escape while cooking...."
INGREDIENTS
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2 whole fresh or thawed, frozen gumbo or blue crabs
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10 1/2 oz. (1 cup +5 Tbs.) unsalted butter
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1/8 tsp. paprika
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Pinch turmeric
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Kosher salt
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Freshly ground white pepper or ground cayenne pepper
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5 1/2 oz. (1/2 cup + 2 Tbs.) crab butter
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1 medium yellow onion, thinly sliced lengthwise (about 2 cups)
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1 small fennel bulb, trimmed, cored, and thinly sliced lengthwise (about 2 cups)
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1/2 cup dry white wine
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12 oz. mature spinach, washed and stems removed (about 9 cups)
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Kosher salt and freshly ground white pepper
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4 6- to 7-oz. trout fillets, skin on, pin bones removed
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1 Tbs. chopped fresh tarragon
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1 Tbs. finely grated lemon zest
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Vegetable oil
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2 cups red and/or yellow grape tomatoes, halved
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Lemon wedges, for serving
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