Trout Fillets with Foil Sweet Potato

For the trout fillets with foil sweet potato, preheat the oven to approx. 180 °C. Wash the sweet potato, brush thoroughly and cut off the end pieces.

4 pcs. Brush aluminum foil with a little butter, place one sweet potato on each foil piece, season generously with sea salt and sprinkle with fresh, slightly chopped herbs of choice. Place butter pieces on top, fold foil corners and sides up. Place in oven for approximately 1 hour.

When done, let rest on baking sheet for a few minutes while still wrapped.

Heat clarified butter, season trout fillets with sea salt on the flesh side, place skin side down and broil for about 2 – 3 minutes.

Turn off the heat, flip the fillets and let them finish cooking. Mix equal parts balsamic cream and balsamic vinegar and drizzle over skin side of finished trout fillets.

Arrange the trout fillets with foil sweet potato and serve.

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