Paupiettes of Sea Trout

Paupiettes are thin slices of meat or fish, rolled into the shape of corks, secured with little skewers and braised in liquid.


  • 4 medium potatoes, cleaned, steamed and cut into thin slices
  • 4 fillets of sea trout
  • 5 fl oz (150 ml) white wine
  • 5 fl oz (150 ml) cream
  • Sea salt and freshly ground black pepper


Roll up the trout fillets and secure with a wooden cocktail stick.

Put the white wine, cream and seasoning into a bowl and mix well.

Lay the sliced potatoes at the bottom of an ovenproof dish and put the trout fillets on top. Cover with the cream and wine and bake at gas mark 6/400°F/200°C for 15 minutes.

In The Aran Islands, J. Millington Synge records the myth that the death of a child (in other words, its removal by the fairies) was marked by the turning red of the flesh of a seed potato.