For the brown trout in parchment with cream cheese dip, first line the parchment paper with olive oil for the fish packets, mix the very finely chopped vegetables and potatoes with the olive oil and fish seasoning. Place the vegetables and fish in layers on the parchment paper (3 layers: vegetables – fish – vegetables), placing thin slices of lemon on the fish, pouring 50 ml of five-element soup vegetables over each and closing the packets tightly. Cook in a 160 °C oven for about 15 minutes. Before serving, open the fish packet only slightly and sprinkle with the freshly chopped herbs and farmer’s garden salt to taste.
For the dip, mix all ingredients well and season to taste. Serve brown trout in parchment with cream cheese dip.