Trout en papillote with ginger and galangal

Trout en papillote with ginger and galangal

Leiths How to Cook
Peter Cassidy


Quantity Ingredient
bunch spring onions
1 cm piece fresh root ginger
2 cm piece fresh galangal
1 green chilli
3 lemongrass stalks
1/2 bunch coriander
2 tablespoons nam pla, (fish sauce)
2 tablespoons mirin, (rice wine)
4 trout


  1. Heat the oven to 220°C. Trim off the root end from the spring onions, cut each one across into 4 lengths and then cut into julienne. Peel and very finely julienne the ginger and galangal. Halve, deseed and finely chop the chilli. Trim off the root end from the lemongrass, remove the coarser top part of the leaves and peel away the outer coarse layers, then very finely chop the tender insides. Finely chop enough coriander leaves to give you 1 tablespoon.
  2. Combine the spring onions, ginger, galangal, chilli and coriander in a small bowl. Add the nam pla and mirin, mix well and set aside. The acidity in the nam pla and mirin will start to soften the ginger, galangal and lemongrass.
  3. Fillet and pin-bone the trout.
  4. Cut out 4 discs of greaseproof paper, about 40 cm in diameter. Place the paper discs on 1 or 2 baking sheets, depending on the width of your oven.
  5. Place a trout fillet skin side down on one side of each greaseproof paper circle, but not right next to the edge. Spread the spring onion mixture over the fillets. Spoon the nam pla and mirin over each, then place the second fillet skin side up on top of the filling. Fold the free half of the paper over to make a parcel. Fold the edges of the paper over twice together, twisting and pressing firmly to seal.
  6. Put the paper cases on a baking sheet, taking care that they are not touching, and bake in the oven for 12–15 minutes, or until the fish starts to flake when pressed gently in the parcel.
  7. Serve immediately on large plates, leaving the diners to open their own parcels.


  • This recipe can be adapted for larger fillets of salmon or salmon trout. Double or even triple the stuffing ingredients and sandwich between 2 whole skinned and trimmed salmon fillets from a 1.5 kg fish, on a sheet of foil. Wrap the foil well and bake in a preheated oven at 180ºC for 30–35 minutes until cooked. Use the juices to baste the fish with before serving.


  • Trout en papillote with leek, carrot and tarragon: Sweat 4 tablespoons each of leek and carrot julienne in 20 g butter over a low heat, for about 5–10 minutes until just softening. Add 1–2 teaspoon coarsely chopped tarragon and season to taste with salt and pepper. Sandwich the trout fillets with the leek and carrot mixture, a knob of butter and 1 tablespoon white wine per trout, proceeding as for the main recipe.
Leiths School of food and wine
cookery course
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