Trout baked in paper with potatoes

2 servings

30 minutes

Trout baked in paper with potatoes is a true delight of Italian cuisine, embodying a harmony of flavors and aromas. This cooking method, known as 'al cartoccio', preserves the fish's juiciness and richness while enriching it with light notes of herbs and fresh lemon citrus. The tenderness of the trout is highlighted by the aroma of tarragon, parsley, and dill, while the potato mashed with parmesan and olive oil adds a cozy texture to the dish. Baking in paper creates a steaming effect that allows the ingredients to unite into a symphony of flavor. This dish is perfect for a festive dinner or romantic evening when you want to enjoy refined taste without complicated techniques. Serving with herbs and oil adds freshness and completeness, while each forkful reveals all the nuances of Mediterranean gastronomy.

Energy value per serving

• Calories: 875.9
• Proteins: 108.9g
• Fats: 26.9g
• Carbohydrates: 50g

Ingredients

• Tarragon: 30 g
• Trout: 2 pc
• Lemon: 0.5 pc
• Parsley: 30 g
• Dill: 30 g
• Green onions: 30 g
• Caraway: 5 g
• Potato: 500 g
• Parmesan cheese: 35 g
• Olive oil: 20 ml

Cooking steps

1. Cut the lemon into 5 mm slices, place 1/3 of the greens and sliced lemon inside the trout, then season with pepper, salt, and sprinkle cumin on the outside of the fish.

   Required ingredients:

   • Lemon: 0.5 piece
   • Parsley: 30 g
   • Trout: 2 pieces
   • Caraway: 5 g

2. Cut the potato in half and boil it in its skin over medium heat for 15 minutes, grate the parmesan on a coarse grater.

   Required ingredients:

   • Potato: 500 g
   • Parmesan cheese: 35 g

3. Fold the paper in several layers, leave a long edge, place half of the remaining greens, and lay the fish on top of the grass.

   Required ingredients:

   • Parsley: 30 g
   • Trout: 2 pieces

4. Place the remaining herbs on top of the trout so that the fish is separated from the paper on all sides (leave 2 sprigs of dill for decoration).

   Required ingredients:

   • Dill: 30 g

5. Wrap the paper, tightly secure the edges to keep the fish in the envelope; bake the fish in a preheated oven at 200 degrees for 12 minutes; separate the fish fillet.

   Required ingredients:

   • Trout: 2 pieces

6. Peel the cooked potatoes, mash them well with a fork, add 1 tablespoon of olive oil, 0.5 parmesan, salt to taste, and mix everything thoroughly.

   Required ingredients:

   • Potato: 500 g
   • Olive oil: 20 ml
   • Parmesan cheese: 35 g

7. Place the fish fillet and potatoes on a plate, drizzle the potatoes with 1 teaspoon of olive oil and sprinkle with parmesan, garnish the fish with dill and serve.

   Required ingredients:

   • Trout: 2 pieces
   • Potato: 500 g
   • Olive oil: 20 ml
   • Parmesan cheese: 35 g
   • Dill: 30 g