trout en papillote

Ingredients for 1 servings:

• 1 trout(s), gutted, washed
• ¼ lemon(s), squeezed
• 1 tsp parsley, chopped
• ½ tsp dill, chopped
• 1 leaf sage, chopped
• Salt
• Pepper, white, crushed
• 1 tsp butter
• 2 drops of Tabasco

Instructions

Working time approx. 12 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 22 minutes

Grilled trout in newspaper

Mix the herbs, spices, and butter into a paste and spread it evenly inside the trout. Then wrap the trout in parchment paper. Stack four double-sided sheets of newspaper on top of each other and soak thoroughly with a sponge. Then wrap the fish parcel in the newspaper. The parcel should be wrapped tightly, but not taut. Place the parcel directly on the charcoal at the edge of the grill. When the newspaper is charred, the trout is cooked. Cut open the parchment parcel along the side and unfold. The trout’s skin will stick to the parchment paper. All you have to do is carefully lift the fillet off the bone.