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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4 trout, 250g each
8 large Savoy cabbage leaves
15g chives, finely chopped
1 teaspoon pink peppercorns
1 teaspoon coriander seeds
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.