Wild salmon and sea trout en-papillote


Wild salmon and sea trout en-papillote
  • 160g-200g fish per person
  • salt
  • freshly ground white pepper
  • a small knob of butter (optional)
  1. Heat the oven to 200C/Gas 6.
  2. 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.
  3. Sprinkle a little salt and pepper on and add the knob of butter, if using.
  4. 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.
  5. 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.
  6. It is perfectly acceptable to serve these fish rare; in fact if they are overcooked they become quite chewy, so again, less is more.


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