Trout with Ginger

For the trout with ginger, wash the trout, pat dry inside and out and place in a large enough baking dish.

Chop the fennel herb finely. Cut the fennel bulb in half, remove the stem with wedge. Cut the fennel halves into tender strips.

Peel the limes so that the white skin is removed. Cut limes first into slices, then into pieces. Keep the juice.

Peel the ginger root and finely chop or grate. Finely chop the parsley.

Mix fennel leaves and strips, lime pieces, ginger, collected juice, parsley, star anise, peppercorns, sugar, 1 tablespoon salt and oil and pour over trout. Cover and marinate the trout in the refrigerator for 24 hours.

The next day, salt the inside of the trout. Place each trout on a large enough piece of aluminum foil. Sprinkle the seasonings from the marinade on top. Close the foil pieces into packets and place them side by side on a baking sheet.

Cook the trout with ginger in the oven at 180 °C for 30 minutes.

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