Parchment-baked herbed trout

Parchment-baked herbed trout

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


4 people


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:

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600 g waxy potatoes xx
½ tsp salt
4 baking paper (approx. 38 x 50 cm each)

Preparing the trout

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

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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.


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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