Trout in Wild Garlic Crust

Ingredients

• 350 g starchy potatoes
• Salt
• 100 ml milk
• 100 g double cream cheese
• white pepper (ground)
• nutmeg
• 2 bunches wild garlic
• 4 trout fillets (ready to cook, 300 g each)
• 2 tbsp almond slivers
• 1 untreated lemon (cut into eighths)

Instructions

1. 1.

   Peel, wash, and cut the potatoes into large chunks. Boil in salted water for 25-30 minutes until tender. Drain, let steam off, mash with a potato masher, then stir in milk and cream cheese. Season with salt, pepper, and nutmeg.

2. 2.

   Wash the wild garlic, pat dry, finely chop eight leaves, and fold into the mashed potatoes. Preheat the oven to 200 °C (400 °F) fan‑fry. Rinse the trout fillets and pat dry with paper towels. Season with salt and pepper. Fill each fillet with the potato mixture. Cut four strips of foil and brush lightly with butter.

3. 3.

   Place four wild garlic leaves on each foil strip, lay a trout fillet horizontally on top, wrap the leaves around it, and secure with kitchen twine. Seal the foil into packets, place them on a baking tray, and bake for 40–45 minutes in the preheated oven.

4. 4.

   In a dry pan, toast the almond slivers until golden brown. Arrange the baked trout on a plate, sprinkle with toasted almonds, and garnish with lemon wedges before serving.