Remove the skin and bones from the trout fillet and cut it into pieces weighing about 60 g. Season them with salt and pepper. Season these with salt and pepper.
Peel the potatoes and cut them into narrow strips using a vegetable slicer. Now turn the trout fillets in with the “potato spaghetti”.
Heat the clarified butter in a frying pan and fry the trout fillets in it until golden brown on both sides. Drain on kitchen paper and season with salt at the end.
Creamy chanterelle salad:
Clean the chanterelles and halve or quarter each according to size. Remove the skin from the shallots and garlic and cut into small cubes.
Heat the olive oil in a frying pan and fry the chanterelles well. Add the shallots and garlic cubes and roast everything together well.
Stir the crème fraîche with the vinegar and season with salt and pepper. Add to the chanterelles form and let it bubble up once. Add the spring onions cut into fine rings, toss briefly and season with chili from the spice mill.
Just before serving, fold in the parsley and tomato wedges. Arrange the leaf salad lukewarm on plates.
Place the trout fillets on top and garnish decoratively with plucked chervil leaves.
By the way: Did you know that clarified butter is obtained by extracting water, milk protein and lactose from butter?