Scott Pickett is a busy man. The Estelle and Saint Crispin chef is this year’s S.Pellegrino Young Chef competition mentor; he has a new yet-to-be-named Melbourne restaurant on the way; and a new cookbook – the first since his debut, A Cook’s Story, in 2014.

The yet-to-be named book features 80 dishes for the home cook; dishes designed for sharing that make use of seasonal and native produce.

Ahead of its release, Pickett has shared his recipe for Rainbow Trout En Papillote with saltbush and lemon-myrtle butter.

En papillote is a French method of cookery that means ‘to cook in a parcel’,” he explains. “For this recipe I’ve used baking paper, but you can also use tin foil if need be. The fish steams in the bag keeping it moist and juicy, capturing all the flavours inside. It’s a classic recipe with a little Aussie twist.”

Saltbush and lemon-myrtle powder can be found at specialty retailers including Oasis Bakery, South Melbourne Market Organics, Hampton Market and Wild Things in Fitzroy North.

Rainbow Trout En Papillote
Serves 4


2 whole rainbow trout (approx. 400g–500g), cleaned, scaled, gutted and backbone removed – any good fishmonger can do this for you.

Fresh saltbush, to garnish.

Saltbush and lemon-myrtle butter:
50g fried saltbush
1tbs lemon-myrtle powder
250g soft butter
Sea salt
Black pepper
Zest 1 lemon
2 cloves roasted garlic
Chopped fine herbs (parsley, chives, tarragon, dill)
Extra-virgin olive oil

To fill the fish:
3 lemon slices
50g fried saltbush

Parchment or baking paper
Good butchers string


To fry your saltbush, fry all of it for 20–30 seconds in vegetable oil to make it crisp. The saltbush won’t change colour much while frying, so this will need to be timed.

Soften butter and add half of the fried saltbush, lemon myrtle, lemon zest, roast garlic and herbs. Beat until mixed thoroughly.

Preheat oven to 180°C.

Lay the cleaned trout onto baking paper and fill the cavity with lemon slices, thyme and the remaining saltbush. Spoon the butter on top of the fish and season with sea salt and pepper.

Roll the fish in the baking paper and tie ends with a good butchers string.

Roast in oven for 15–20 minutes or until just cooked.

To serve, cut open baking paper and separate, leaving fish inside, transfer to serving dish and garnish with saltbush.

For Melbourne’s latest, subscribe to the Broadsheet newsletter.