Fletcher's trout on watercress and mashed potatoes and lemon butter sauce

Ingredients for 4 servings:

• 4 fish(s), ready-to-cook trout (or caught yourself)
• 1 kg potatoes, mainly waxy
• 300 g watercress
• 1 jar fish stock
• 8 tomato fillets, dried, marinated in olive oil in a jar
• 4 sprigs basil
• 4 sprigs parsley, flat-leaf
• 2 sprigs of thyme
• 1 sprig(s) marjoram
• 6 tsp sour cream
• 2 cloves garlic
• 1 nutmeg
• 1 cup of sweet cream
• 3 tbsp butter
• 1 tbsp broth, granulated
• 2 lemons, untreated
• Plant cream, for spreading
• Salt
• Pepper, from the mill

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 1 hour; Total time approx. 2 hours

The fish and potatoes can be prepared the day before, everything is well kept in the refrigerator

Preheat the oven to 140 degrees Celsius (top and bottom heat). Peel the garlic. Finely chop the tomato fillets and garlic. Wash the herbs, shake dry, pluck from the stems, and chop or finely to medium-finely. Rinse the trout thoroughly inside and out, pat dry, and season with salt and pepper. Lightly brush four pieces of aluminum foil large enough (to wrap the trout) with Rama Culinesse. Mix the sour cream with the herb and tomato mixture well. Then stuff the belly of each fish with one or two teaspoons of sour cream, sew them shut or seal with toothpicks, and wrap each fish individually in the lightly greased aluminum foil. Seal the foil tightly all the way around to prevent any liquid from escaping. Then place on a baking sheet and cook in the oven for about 25 minutes. Wash, peel, and quarter the potatoes, and place them in a sufficiently large pot. Barely cover the mixture with water and, just before cooking, add a tablespoon of granulated stock and bring to a boil. Once the potatoes are tender, drain. Heat the cream in a saucepan. Roughly mash the potatoes, then add 2 tablespoons of butter and mix everything until melted. Now add the hot cream and mix everything well (do not mash it further; it should be a mash, not a puree). Season to taste with salt, pepper, and nutmeg. Trim and wash the watercress, spin it dry, add it to the potatoes, and mix well. For the sauce, peel the zest from both lemons using a zester (julienne cutter) and sauté it in the remaining butter. Squeeze the lemons, deglaze the sauce with the lemon juice and fish stock, and simmer for five minutes. If you like, you can thicken the sauce a little more. Now add one or two tablespoons of the herb sour cream and season again. Remove the trout from the foil and arrange them on plates along with the resulting stock. Drizzle with the mashed potatoes and lemon-butter stock and serve.