For the roasted salmon trout in vanilla broth, sauté the fish bones with a coarsely chopped shallot, a bay leaf and a stalk of tarragon in sunflower oil.
Deglaze with 250 ml of water, bring to a boil and simmer over low heat for 15 minutes. Then strain through a hair sieve or filter paper and reduce to 150 ml.
For the tarragon apples, pluck the tarragon from the stems and cut into fine strips. Cut the tomatoes in half. Wash the potatoes and cook them in salted water. Drain and rinse the potatoes. Peel them. Toss with the tarragon in melted butter and add the cherry tomatoes.
Wash the spinach leaves carefully with cold water. Peel and dice the shallots.
Melt 2 tablespoons butter in a large saucepan and sauté the shallot cubes until translucent. Add spinach leaves, season with salt, pepper and nutmeg and cook until combined.
Slit the vanilla pod lengthwise and scrape out the pulp. Add to the simmering fish stock with the pod.
Season the salmon trout fillets with salt and flour the skin side. Heat oil in a frying pan and put the fillets in, skin side down. Fry for 2 minutes, then turn and fry on the flesh side for another 2 minutes. Remove from heat.
Fish out the vanilla bean from the fish stock and thicken the sauce with 60 g ice-cold butter in flakes.
Arrange the spinach in the middle of the warmed plates.
Savoy cabbage also goes well with roasted salmon trout in vanilla broth.