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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

By Lisa Featherby
  • 30 mins preparation
  • 1 hr cooking
  • Serves 4
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Trumpeter and braised cabbage en papillote with mushrooms
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.


  • 4 trumpeter fillets (180gm each)
  • 100 gm butter, coarsely chopped
  • 200 gm chestnut mushrooms
  • 2 tbsp finely chopped flat-leaf parsley
  • 1 garlic clove, crushed
  • To serve: lemon wedges (optional)
Braised cabbage
  • ½ large Savoy cabbage, ribs removed, leaves coarsely chopped
  • 300 ml dry white wine
  • 60 gm butter, coarsely chopped
  • 6 golden shallots, thinly sliced
  • 2 tbsp white wine vinegar
  • 1 tsp coarsely crushed coriander seeds


  • 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

  • undefined: Lisa Featherby