Trout in the Paper Wrapper on Bed of Parsley

45 min, elaborate Trout rinse and rub dry, sprinkle inside and out sufficiently with juice of one lemon, season moderately with salt and season with pepper.

Place baking paper sheets on top, spread a thin layer of olive oil 10 cm wide in the middle. Sprinkle this oil strip sufficiently with chopped parsley, lightly stir in little pressed garlic.

Put 2-3 whole parsley leaves in the belly cavity of the fish. Place fish on top of parsley, sprinkle a tiny bit of parsley repeatedly. Now wrap the parchment paper over the fish from top and bottom, folding the edges of the paper 2-3 times. Twist in the paper protruding from the head and tail and wrap both sides with string a few times and tie tightly so that no juices can escape during cooking. Place these packets one against the other on the rack of the oven and cook for 20-25 minutes in the oven heated to 200°C.

Mix the curd cheese and yogurt in a baking bowl, season a little with salt and pepper, season with chives, oregano and basil. Cut the peeled potatoes in half lengthwise, place them on warmed plates on the edge, put a spoonful of curd cream on each half (or pipe it on with a piping bag).

Take the cooked fish out of the oven and put it on a plate together with the paper, cut the two paper sponges into small pieces with scissors and carefully slide the fish together with the juice onto the plate.

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