Salmon trout with Frankfurt green sauce and small sautéed potatoes

Ingredients for 2 servings:

• 3 salmon trout fillets, ready to cook
• 2 tbsp butter
• 1 bunch of herbs for Frankfurt Green Sauce
• 2 cups sour cream or yogurt
• 1 shallot(s), organic
• Vinegar
• nutmeg
• Cayenne pepper
• salt and pepper
• Sugar
• Mustard
• 400 g potatoes, small
• 1 tbsp butter

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

Finely chop the herbs (borage, cress, parsley, chervil, pimpernel, sorrel, and chives) or chop them with a knife. Finely dice the shallot and mix in a bowl with the herbs and sour cream, yogurt, or a mixture of the two, depending on your taste (this also works). Season to taste with mustard, vinegar, salt, pepper, cayenne pepper, nutmeg, and a pinch of sugar. Let the sauce simmer in the refrigerator for a while. Boil the potatoes with their skins on, let them cool, and peel them. Then briefly toss them in a pan with 1 tablespoon of butter and season with salt and nutmeg. If necessary, clean the fish fillets if they weren’t bought ready-to-cook; i.e., check for bones, remove the belly flaps, and remove the skin. Cut the fillets into pieces and fry them in a pan in 1 tablespoon of butter over medium heat for about a minute on each side. Remove from the heat and let them cook briefly. Season with salt and pepper at the end. To serve: Place the sautéed potatoes on a flat plate, place the salmon fillets next to them, and drizzle with a generous amount of Frankfurt Green Sauce in the center. Garnish with fresh green herbs if desired. Enjoy!