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Trumpeter and braised cabbage en papillote with mushrooms

Australian Gourmet Traveller recipe for Trumpeter and braised cabbage en papillote with mushrooms
Trumpeter and braised cabbage en papillote with mushrooms

Trumpeter and braised cabbage en papillote with mushrooms

William Meppem
4
30M
1H
1H 30M

Cooking “en papillote” means cooking in paper, and it’s a wonderful way to cook fish – all the flavours are captured inside the bag and the fish steams in its own juices. Chestnut mushrooms add a lovely earthy tone to this dish.

Ingredients

Braised cabbage

Method

Main

1.Preheat oven to 200C. For braised cabbage, combine cabbage and wine in a bowl and set aside to soften, turning occasionally (1 hour). Heat butter in a large saucepan over medium heat, add shallot and cook until very tender (5-10 minutes). Add cabbage mixture, vinegar and coriander seeds, season to taste, cover and stir occasionally until cabbage is very tender (20-30 minutes). Set aside.
2.Cut four large squares of baking paper. Divide cabbage among squares, then top each with a trumpeter fillet. Dot each fillet with 10gm butter and season to taste. Gather edges of baking paper together to form a pouch and tie each parcel firmly with kitchen string to enclose fish. Place on an oven tray and bake until fish is just cooked through (10-12 minutes).
3.Meanwhile, heat remaining butter in a frying pan over high heat until foaming, add mushrooms and stir until golden (3-5 minutes). Add parsley and garlic, stir to combine, season to taste, then remove from heat. Divide parcels among plates, remove string, open paper, top with mushroom mixture and serve hot with lemon wedges.

This recipe is from the July 2012 issue of .

Drink Suggestion: Rich and full-bodied pinot gris from Alsace or Geelong. Drink suggestion by Max Allen

Notes

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