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Trout en Papillote with pickled aubergine



  • To make the pickles, heavily salt the eggplant and place on a tray in one layer. Refrigerate for about 5 hours. Then wash well.
  • When ready boil the vinegar with the water in a large heavy-bottomed pot and blanch the eggplant. Don’t overcook! Drain well.
  • Place a piece of eggplant in a sterilised jar and top with a pinch of paprika, oregano, chilli flakes, bay leaves and thyme and then sliced garlic. Repeat the process in this and another jar, packing down as you do so.
  • Then fill the jars with vegie oil and, using a long spatula or knife, remove most of the air bubbles in between the layers. With a clean cloth and alcohol, clean the inside of the lids and the tops of the jars
  • Cut a round disc of baking paper enough to cover the hole of the jar plus 2 cm aside. Place the lid on top when the preserve is at room temperature. Then store for 3-5 months in a dark place. (Don’t use for the first 2 weeks, as it needs to mature.)
  • When ready to cook the fish, place a sheet of baking paper on a sheet of kitchen foil and sprinkle some olive oil down the centre. Then place a fish fillet on top, skin side down, sprinkle with seasonings, the lemon myrtle, 2-3 slices lemon, a pinch of paprika and a rosemary sprig.  Wrap the fish up in the foil and repeat the process with the remaining fish. Cook in a large preheated dry pan (or on a grill).
  • Toss the salad leaves and radish with a little of the pickling oil and a squeeze of lemon juice.
  • To serve, arrange a few slices of the pickled eggplant in the centre of individual plates and top with the fish, garnishes and a mound of the salad.
  • Ross Woodvine – Sofitel Queenstown




  • 3 medium eggplant, thickly sliced
  • rock salt
  • ½ litre white wine vinegar
  • ½ litre water
  • paprika
  • 25 gm finely chopped fresh oregano
  • 10 gm chilli flakes
  • 5 bay leaves
  • 10 gm finely chopped fresh thyme
  • ½ head garlic, finely sliced
  • vegetable oil
  • olive oil
  • 4 large fresh rainbow trout fillets
  • freshly ground pepper
  • lemon myrtle (optional)
  • 2 lemons, sliced
  • 4 fresh rosemary sprigs
  • 2 good handfuls micro leaves
  • 2 good handfuls baby watercress
  • 2 radishes, finely sliced


Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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