Trout baked in Savoy cabbage leaves
45 min
Trout are wrapped in Savoy cabbage leaves and baked with aromatic herbs and pink peppercorns. These fish parcels are delicious!
Deborah Lo Scalzo
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Ingredients
Serves: 4
- 4 trout, 250g each
- 8 large Savoy cabbage leaves
- 15g chives, finely chopped
- dill
- 1 teaspoon pink peppercorns
- 1 teaspoon coriander seeds
- coarse salt
- extra virgin olive oil
- boiling water from the kettle
Method
Prep:25min ›
Cook:20min ›
Ready in:45min
- Clean the trout (or have your fishmonger do this), wash and pat dry with kitchen paper. Blanch the cabbage leaves in salted water for 1 minute.
- Partially overlap 2 cabbage leaves and place 1 trout on each. Stuff the trout with a few sprigs of dill, pink peppercorns, coriander seed and the chopped chives. Put the same ingredients on the outside of the trout and also add coarse salt and a sprinkling of olive oil. Roll up the fish in the leaves and secure with kitchen string.
- Place each fish parcel in a baking dish. Add about an inch of boiling water, cover with foil and bake the trout in the oven at 180 C / Gas 4 for 20 minutes.
