Skip to main content

Papillote of Norwegian Fjord Trout Scented with Lemongrass, Garlic and Ginger in Creamy Coconut Sauce

A fantastic way to serve Fjord Trout, there’s something very special about eating delicious food out of a paper parcel.

Cooking time20 min
Difficulty levelEasy



  • Preheat the oven to 200oC
  • Place four 46 x 25cm rectangles of greaseproof paper on your work surface
  • Arrange ingredients on left half of paper. Start with the spinach, seasoned slightly, and half a lemongrass stick. Lay a pavé of Fjord Trout on top and season. Place a garlic clove on top and just enough coconut milk to cover, but not run off the paper
  • Fold the paper over the filling and then fold along the edges to form a tight seal. Repeat for the other parcels and place on a baking tray
  • Bake in pre-heated oven for 8 minutes
  • Remove from oven, open a corner of eachparcel and keep warm on the side
  • Pour the cooking residues into a pan,add enough cream to taste, and reduce until it just coats the back of a spoon
  • Serve with new potatoes and chopped coriander