Wild salmon and sea trout en-papillote
Ingredients
- 160g-200g fish per person
- salt
- freshly ground white pepper
- a small knob of butter (optional)
Method
- Heat the oven to 200C/Gas 6.
- Cut a circle of greaseproof paper or baking parchment approximately 25cm wide for each piece of fish. Fold each piece in half and tuck the fillet in next to the crease.
- Sprinkle a little salt and pepper on and add the knob of butter, if using.
- Starting at one side of folded over paper, make small folds all the way around to create a parcel and seal it up – it will look a bit like a Cornish pasty.
- Put on a baking tray and cook for 8-10 mins if the fish is 1-2cm thick, 12-15 mins if it is 3-4cm thick.
- It is perfectly acceptable to serve these fish rare; in fact if they are overcooked they become quite chewy, so again, less is more.
