Papillote of Norwegian Fjord Trout Scented with Lemongrass, Garlic and Ginger in Creamy Coconut Sauce

Papillote of Norwegian Fjord Trout Scented with Lemongrass, Garlic and Ginger in Creamy Coconut Sauce

Daniel Galmiche
Daniel Galmiche
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A fantastic way to serve Fjord Trout, there’s something very special about eating delicious food out of a paper parcel.

Difficulty Easy
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Ingredients

Number of servings

Procedure

Preheat the oven to 200oC

• Place four 46 x 25cm rectangles of greaseproof paper on your work surface

• Arrange ingredients on left half of paper. Start with the spinach, seasoned slightly, and half a lemongrass stick. Lay a pavé of Fjord Trout on top and season. Place a garlic clove on top and just enough coconut milk to cover, but not run off the paper

• Fold the paper over the filling and then fold along the edges to form a tight seal. Repeat for the other parcels and place on a baking tray

• Bake in pre-heated oven for 8 minutes

• Remove from oven, open a corner of eachparcel and keep warm on the side

• Pour the cooking residues into a pan,add enough cream to taste, and reduce until it just coats the back of a spoon

Serve with new potatoes and chopped coriander