Summary

Ingredients

• 150 g herbs, mixed, also youn wild herbs
• 120 g crème fraîche
• 2 tablespoon mayonnaise
• 1 teaspoon mustard, (medium hot)
• salt
• Cayenne pepper
• 1 lemon (s), untreated, juice and zest it
• 500 g potato (s), small (mainly waxy)
• 4 tablespoon olive oil
• 2 fish fillet (s), skinless salmon trout fillets a 50 grams
• pepper
• 30 g butter
• some cress, for garnish

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Instructions

1. Rinse the herbs (parsley, chervil, tarragon, chives, cress, pimpernell, dill, sorrel), pluck the leaves, cut the chives into rolls. Finely puree 2/3 of the herbs with creme fraiche, mayonnaise and mustard in a blender and season with cayenne pepper, salt and lemon juice.
2. Cook the potatoes in boiling salted water and peel them.
3. 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 on top.
4. Rinse the fish and pat dry, place on the foil and season with salt, pepper and lemon zest. Drizzle some olive oil on the fish fillets and cover with a second piece of aluminum foil, seal the pieces of foil tightly around the edges. Place the wrapped fish on the grid in the oven and cook at 160 ° C for about 15 minutes.
5. Pan the cooked potatoes in foaming butter. Unpack the fish and serve with the potatoes on the herb cream.
6. Spread the remaining herbs and a little cress decoratively around the fish.