Preheat the oven to 180 degrees (convection), 200 degrees (top / bottom heat).
Wash and clean the 2 trout. Wrap the potatoes in 2 layers of aluminum foil. Put the mug of sour cream or sour cream, a heaped teaspoon of beef broth and 3 teaspoons of 8 herbs in a bowl, squeeze a clove of garlic and stir everything vigorously, cover with cling film and chill in the refrigerator.
Back to the trout: Lay out 3 layers of aluminum foil (per trout) approx. 15 cm longer than the trout, on top of each other. Place the trout on top for a long time and season with salt, pepper and beef broth (1 teaspoon per trout) inside and out. Cut the remaining garlic cloves into slices and sprinkle one clove over each trout (if you don`t like garlic, just leave it out). Halve the herb butter and cut into even slices. Spread half of the herb butter (cut into slices) in the belly and over the trout for each trout. Spread 1 teaspoon (more if you like) 8 herbs in the belly of the trout. Place the potatoes face down in the preheated oven. Now press the aluminum foil together at the ends and leave a small gap open on the long side. Halve the lemon and squeeze, pour the juice of half a lemon over the trout. Pour 1/8 l white wine over the trout and fold the aluminum foil several times to create a boat. Important: There must be space for the trout in the filled boat and no juice may leak out. So now you should have 2 boats with trout and place them next to each other on the middle rail in the preheated oven, steaming at 180 degrees circulating air for about 30-35 minutes.
To serve:
Place the baked potatoes on a saucer, cut lengthways, pour the sour cream sauce over them and stick a teaspoon straight into it.
Place a trout boat on a plate and just open the top fold and serve.
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