Trout in a boat

Ingredients for 2 servings:

• 2 trout(s)
• 1 lemon(s)
• 1 pack of frozen herbs 8 herbs
• 1 pack of herb butter
• ¼ liter of wine, white and dry
• 3 garlic cloves (works without)
• 1 cup sour cream
• 2 large potatoes
• 3 tsp beef broth, instant

Instructions

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

Trout in an aluminum boat with foil potatoes and garlic sour cream sauce

Preheat oven to 180 degrees (fan/convection oven), 200 degrees (top/bottom heat). Wash and clean the 2 trout. Wrap the potatoes in 2 layers of aluminum foil. Place the cup of sour cream, a heaped teaspoon of beef broth, and 3 teaspoons of 8 herbs in a bowl. Press in a garlic clove and mix everything well. Cover with plastic wrap and chill in the refrigerator. Back to the trout: Lay 3 layers of aluminum foil (per trout), about 15 cm longer than the trout, on top of each other. Place the trout lengthwise on top and season inside and out with salt, pepper, and beef broth (1 teaspoon per trout). Slice the remaining garlic cloves and sprinkle one clove over each trout (if you don’t like garlic, simply omit). Halve the herb butter and cut into even slices. For each trout, spread half of the (sliced) herb butter inside and over the trout. Distribute 1 tsp (more to taste) of herbs in the belly of the trout. Place the potato face down in the preheated oven. Now press the aluminum foil together at the ends, leaving a small gap open on the long side. Halve and squeeze the lemon, then pour the juice of half a lemon over the trout. Pour 1/8 l of white wine over the trout and fold the aluminum foil lengthwise several times to form a boat. Important: The trout must have enough space in the filled boat and no juice should leak out. Now you should have 2 boats of trout. Place them next to each other on the middle rack in the preheated oven and steam at 180 degrees circulating air for approx. 30-35 minutes. To serve: Place the baked potatoes on a saucer, cut them lengthwise, pour the sour cream sauce over them, and insert a teaspoon straight into the top. Place one trout boat on a plate, open only the top fold, and serve. It always works and looks delicious too.