Summary

Ingredients

• 3 salmon trout (s) or brown trout, except ready to cook, approx. 250 - 00 g per fish
• 2 spring onion (s)
• 0.5 ½ pack herbs, Italian, frozen
• 1 teaspoon garlic oil, alternatively 2 cloves garlic
• 2 tablespoon rapeseed oil or olive oil
• 1 large organic lemon (s), untreated
• 3 tablespoon herb butter
• salt and pepper

To garnish:

• Dill, fresher

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Instructions

1. For the filling, cut the spring onions into thin rolls. Cut the lemon from the middle into 6 thin slices of about the same size and set them aside.
2. Squeeze out the juice from the remnants of the lemon, add a pinch of salt and pepper, add the frozen herbs, add the spring onions and mix everything well.
3. Salt and pepper the fish on the skin and fill with the herb and seasoning mixture with a teaspoon. Also put two lemon wedges per fish in the belly. Carefully place the fish, if possible next to each other, in a sufficiently long piece of roasting tube. Add the excess seasoning mixture and tie the frying tube at the ends or close it with locking clips.
4. Preheat the oven to approx. 185 ° C convection or 200 ° C top / bottom heat and fry the fish for between 25 minutes (glassy) and 35 minutes (cooked through).
5. Take the baking sheet with the fish out of the tube and cut open the top of the roasting tube.
6. Place a fish on top of each large, flat, well-warmed plate. Remove the brew from the roasting tube with a spoon and drizzle over the fish. Garnish with coarsely chopped dill.
7. It goes well with broccoli, boiled potatoes or rice (I use basmati) and a light dill or horseradish sauce.
8. Special thanks to my dear work colleague and passionate angler Josh for providing the freshly caught fish.