Ingredients
Preparation
- 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