6 trout, ready to cook, about 250 g each 1 piece ck ginger root, about 5 cm.
Rinse cooled trout, dry inside and out and place side by side in a baking dish. Cut fennel leaves into small pieces and chop. Cut the bulb in half, rinse and remove the stem wedge-shaped with a pointed small kitchen knife. Cut the fennel halves into tender strips. Peel the limes with a sharp kitchen knife so that the white skin is also removed. Cut limes into slices at the beginning, then into small pieces. Keep the juice. Peel ginger root with a small sharp knife like a potato and finely chop or grate. Chop the parsley finely. Mix fennel leaves and strips, lime pieces, collected ginger, parsley, juice, star anise, sugar, peppercorns, 1 tablespoon salt and oil and spread evenly over trout.
Leave the trout to marinate in the refrigerator for 1 day with the lid closed.
Season the inside of the fish with the remaining salt. Place each trout on a generous piece of aluminum foil. Evenly distribute the seasoning ingredients from the marinade over it. Close the foil pieces into packets and place them against each other on a baking tray.
Put the baking tray in the cold oven on the middle shelf. Turn oven on to 180 °C (convection oven 160 °C , gas mark 2). Cook trout for 30 minutes, turning once to the other side.
Serve with steamed bread rolls or baguette and green salad.
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