Parchment-baked herbed trout

Parchment-baked herbed trout

Total: 50 Min. | Active: 20 Min.
gluten-free
Nutritional value / people: 359 kcal
, Fat: 18 g
, Carbohydrate: 19 g
, Protein: 28 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettbossi.ch

Potatoes

600g waxy potatoes, cut in slices of 3 mm
½tsp salt
4 baking paper (approx. 38 x 50 cm each)

Preparing the trout

4 trout (organic) (approx. 200 g each)
½tsp salt
a little pepper
8sprigs chervil
8sprigs dill
8sprigs marjoram
30g butter, cut into small pieces, cold
½dl white wine
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How it's done

Potatoes

Cut the potatoes into approx. 3mm thick slices, mix with the salt and arrange on the centre of the sheets of baking paper.

Preparing the trout

Rinse the trout (inside and out) in cold water, pat dry, season inside and out. Stuff the trout with one sprig of each of the three herbs and half the butter, place on the potatoes and top with the remaining herbs and butter. Drizzle the wine over the fish.

Folding the paper

Draw the front and back edges of each sheet together over the fish, make an approx. 1 cm fold and fold over again twice. Tie the right and left ends of the paper with cooking string, but not too close to the fish.

Baking

Oven bake for approx. 30 mins. in the centre of an oven preheated to 160°C.

To serve

Place the parcels on plates, open the paper shortly before eating.

Good to know
Tip: Replace the potatoes with sweet potatoes.

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