Salmon trout on herb cream

Ingredients for 4 servings:

• 150 g herbs, mixed, including young wild herbs
• 120 g crème fraîche
• 2 tbsp mayonnaise
• 1 tsp mustard (medium hot)
• Salt
• Cayenne pepper
• 1 lemon(s), untreated, juice and zest
• 500 g potatoes, small (mainly waxy)
• 4 tbsp olive oil
• 2 fish fillets, salmon trout fillets without skin, 250 grams each
• pepper
• 30 g butter
• some cress, for garnishing

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Salmon trout cooked in aluminum foil

Rinse the herbs (parsley, chervil, tarragon, chives, cress, pimpernel, dill, sorrel), pick off the leaves, and finely chop the chives. Blend 2/3 of the herbs with crème fraîche, mayonnaise, and mustard in a blender and season with cayenne pepper, salt, and lemon juice. Peel and cook the potatoes in boiling salted water. Preheat the oven to 160°C. Drizzle a large piece of aluminum foil with a little olive oil, sprinkle salt, pepper, and grated lemon zest evenly over it. Rinse the fish and pat dry, place it on the foil, and season with salt, pepper, and lemon zest. Drizzle the fish fillets with a little olive oil and cover with a second piece of aluminum foil, sealing the edges tightly. Place the wrapped fish on the oven rack and cook at 160°C for about 15 minutes. Toss the cooked potatoes in foaming butter. Unwrap the fish and arrange it with the potatoes on top of the herb cream. Arrange the remaining herbs and a little cress decoratively around the fish.