When cold, rinse trout, dry inside and out and place in a baking dish.
Chop the fennel leaves into small pieces and mince. 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. Remove the peel from the limes with a sharp kitchen knife so that the white skin is removed. Cut the limes into slices at the beginning, then into pieces. Catch the juice in this connection. Remove the peel from the ginger root with a small sharp knife, like an earth apple, and finely chop or grate it. Finely chop the parsley.
Mix fennel leaves and strips, lime wedges, collected parsley, juice, ginger, sugar, peppercorns, star anise, 1 tablespoon salt and oil and spread over trout. Leave the trout in the ice box with the lid closed for 1 day.
Season the inside of the fish with the remaining salt. Place each trout on a generous piece of tin foil. Pour the seasoning ingredients from the salad dressing on top. Close the foil pieces into packets and place them together on a baking sheet.
Place the baking tray in the cold oven on the middle rack. Turn oven on to 180 °C (convection oven 160 °C , gas mark 2). Steam trout for 30 minutes, then turn over once.
Serve with steamed bread rolls or leaf salad and baguette.
If you do not want to use aluminum foil:
For the salad dressing only one eighth