Trout en papillotte with spicy corn salad

Method

1. For the spicy corn salad: bring a small saucepan of salted water to the boil. Add the beans and cook for just 30 seconds, then drain and rinse under the cold tap to stop the cooking process. Set aside to drain thoroughly.

2. In a mixing bowl, whisk together the oil, lime juice, spices and some salt and pepper. Add the cooked beans plus the remaining ingredients for the salad, stir well and set aside to infuse for 20 minutes.

3. For the fish: Meanwhile, preheat the oven to 220C/gas 7. Butterfly the whole trout. Pick out all the pin bones with tweezers, then remove the skin.

4. Place a sheet of foil on the work surface. Put the ginger, chilli, coriander seeds, lemongrass, bay leaf and coriander sprigs along the middle and lay the fish on top. Sprinkle with the wine and diced butter. Lay another sheet of foil over the top and fold up the sides to make a parcel, ensuring no air is trapped inside.

5. Slide the parcel onto a baking sheet and place in the hot oven for approximately 5 minutes, or until the fish is cooked.

6. To serve, arrange the salad on a serving platter. Carefully transfer the fish to the platter, laying it on top of the salad. Use a sieve to strain the cooking juices from the foil parcel over the fish and serve.

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Ingredients

For the spicy corn salad

50g French beans, sliced diagonally
2 tbsp Olive oil
1 lime, juice only
pinch cayenne pepper
pinch Cumin
salt and pepper
3 tbsp canned sweetcorn
2 Spring onions, sliced
1/4 red pepper, diced
1/2 red chilli, diced
pinch coriander leaves
pinch flat parsley leaves

For the fish

1 whole rainbow trout
5g fresh root ginger, sliced
1/2 red chilli, diced
1 tsp Coriander seeds
1/2 stalk Lemon grass, bruised
1 bay leaf
2-3 sprigs Coriander
50ml White wine
20g Butter, diced

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