Salmon Trout in the Foil

Season the inside of the salmon trout with salt.

Slice the peeled potatoes and pre-cook them in salted water for about 6 to 8 minutes.

Dip the tomatoes briefly in boiling water, peel, core and cut into wedges.

Cut the cleaned porcini mushrooms into quarters or smaller pieces, depending on their size.

Melt butter and brush a suitable piece of aluminum foil with it. Place some tomato slices, mushrooms and potato slices on top, season with salt and freshly ground pepper, sprinkle some of the chopped herbs on top, press garlic on top and place the salmon trout on top. Spread the rest of the ingredients over the salmon trout, drizzle some more liquid butter over it and close the foil tightly so that no liquid can escape.

Place the salmon trout in an ovenproof dish or on a baking tray and cook in a well-preheated oven at 180 °C for 35 to 40 minutes, depending on the size.

Serve the salmon trout in the foil and fillet it only at the table.

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