Trout Eggs With Potatoes

Recipe second for 4 people based on Trout Eggs - cooking method oven.

Preparation:

Preparation: Wash and dry the potatoes, wrap each one in aluminum foil and cook them in a preheated oven at 180 degrees for about 50 minutes. Open the foil, remove the potatoes and peel them, cut them in half and arrange them on a hot serving plate. Soften the butter, mix it with the chopped chervil and the cream, add salt, spread it on the potatoes and distribute the trout roe on each one. Surround with lemon slices and serve. Accompanying wines: Colli Orientali Del Friuli Bianco DOC, Verdicchio Dei Castelli Di Jesi DOC, Greco Di Tufo DOC.