Preheat oven to 200 degrees.
Rinse trout, rub dry with household paper. Press garlic cloves through a press, mix with oil, salt and plucked thyme leaves. Coat trout thinly with this mixture inside and out. Place 3 thyme sprigs, a thin slice of a lemon and half a bay spice in the belly cavity of each trout.
Sear trout on both sides until golden, finish cooking on a baking sheet for eight minutes.
Rinse and unpeel the potatoes. After five min, pierce with thin, pointed kitchen knife. If it slides off the knife, it is done. Strain potatoes and cool.
Pluck rosemary needles, put them on a cutting board, pour a little bit of olive oil on them and chop them.
Cut the potatoes in half (with the skin), put them in a container with the chopped olive oil, rosemary, salt and pepper. Now roast in a pan over medium heat for fifteen minutes until golden brown.
Mix the curd with chopped herbs and season vigorously with salt and freshly ground pepper.
Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!
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