for 4 person

Potatoes

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 sprig	chervil
8 sprig	dill
8 sprig	marjoram
30 g	butter, cut into pieces, cold
½ dl	white wine

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.

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