Salmon Trout Fillet with Pine Nuts on Passepierre or Chard

Sprinkle trout fillets with a tiny bit of juice of one lemon, season with salt, season with pepper. Heat 30 g of butter and fry the fillets in the frying pan until golden brown. Extinguish with the remaining juice of one lemon. Remove the trout and keep warm. In the meantime, melt the remaining 20 g of butter. Finely chop the shallot and sauté in the butter. Extinguish with port wine and roast stock. Mix in the crème fraîche, the paradeis pulp and the pine nuts one by one. Season with salt, pepper and a little sugar. Arrange a bed of passepierre or chard vegetables on heated plates. Place the salmon trout fillet on top and spread the sauce. As a garnish, lightly toasted pine nuts are sprinkled over the dish.

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