Trout en Papilotte from Oven with Parmesan and Mashed Potatoes

Preparation:

1. Wash trout inside and outside in cold water and dry well. Wash vegetables. Core the peppers. Remove the skin with the peeler and cut it lengthways into not too thin strips. Halve the peppers lengthways, core and cut across into narrow strips. Halve the fennel bulb and cut into slices. Peel the carrot and cut into thin strips. Peel the onion, cut in half and cut the halves into slices. Skin the garlic and cut into thin slices. Peel and quarter the potatoes and put them in a saucepan with water. Finely grate the Parmesan.

Preparation:

1. Preheat the oven to 200 ° O / bottom heat. Heat the olive oil in a pan. First put in the carrot strips, fry them lightly and let them cook for 2 minutes with the heat turned down a little. Then add the rest of the vegetables, season with pepper and salt and sauté them for 2 minutes while turning. Then deglaze with sherry and balsamic vinegar, add a pinch of sugar to taste, simmer in the stock for another 2 minutes, remove from heat, fold in the parsley and let cool down lukewarm.
2. Spread out a piece of parchment paper (it must be big enough that you can close it over the trout and twist the ends shut), brush it with a little olive oil, spread about half of the vegetables the size of the trout on it, the fish on top place, fill it with the rest of the vegetables and salt its surface. Take the paper up on both sides and twist it together slightly. So it forms a hollow. Then pour in the vegetable stock, close the parchment paper over the trout (roll it up slightly) and screw the two sides tightly again. It has to look like thick candy.
3. Place the whole “structure” on the baking sheet and slide it into the oven on the 2nd rail from below. The cooking time for this large fish can be approx. 20-30 minutes. After 20-25 minutes you can open the paper a little (but be careful, hot steam comes out) and pull on the dorsal fin. If it comes out very easily, the fish is perfect and cooked. The cooking time should be the same for two smaller trout packed separately. To be on the safe side, do the test with the dorsal fin after 15 minutes and possibly extend the cooking time by the specified time.

Stamp:

1. While the trout is in the oven, boil the potatoes that have already been prepared in salted water, drain. Then first add the butter and sour cream and coarsely mash them. Then mash the Parmesan, season with salt and pepper and finally stir in the milk with a wooden ladle. The mash should still be slightly lumpy in places but still pliable and not dry.
2. When the trout is done, open all the paper, cut it along the back, detach the top fillet from the bones and place it on the plate with the skin side down. Then remove the entire bone skeleton from the lower part of the trout, also remove the head and all inedible bumps and also place the fillet on a plate. Serve with the vegetables, some of the stock and the mash and ……….. enjoy.