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Trout "en papillote" with Gouda
Trout "en papillote" with Gouda

Trout "en papillote" with Gouda

Preparation 10 min
Cooking time 10 min
Servings 4


  • 2 garlic cloves, minced
  • 4 salmon trout fillets, about 180 g (6 oz) each
  • Sea salt
  • 5 ml (1 tsp) pink peppercorns, cracked
  • 60 ml (1/4 cup) chives, finely chopped
  • 4 sprigs of fresh thyme
  • 125 ml (1/2 cup) white wine
  • 4 thin slices of Gouda cheese


  1. Preheat the barbecue to maximum heat or at least to 290°C (550°F).
  2. Cut 4 sheets of aluminum foil, each large enough to enclose a fillet.
  3. Sprinkle the centre of each sheet with minced garlic.
  4. Top each with a fillet placed in the centre.
  5. Season with salt and sprinkle with pink peppercorns and chives.
  6. Place one sprig of thyme in each papillote.
  7. Slightly bend up the edges of the aluminum sheets and add the wine.
  8. Top each fillet with one slice of Gouda.
  9. Seal the papillotes, making sure the aluminum foil does not touch the cheese.
  10. Cook covered for about 10 minutes.
  11. Serve with a couscous salad with vegetables.
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