Salmon Trout Escalope on Dill Sauce

Portion the fillets and carefully remove any bones with tweezers. Fry the finely chopped onions in hot butter, briefly fry the flour, pour in the fish stock and boil down well. Stir in crème fraîche, season with salt, pepper and lemon juice and blend. Stir in the chopped dill. Salt the salmon trout fillets and sprinkle with lemon juice. Turn one side in poppy seeds and sear briefly on this side in hot olive oil, then turn over, sear and let sit for a few more minutes. Lift out and arrange on the dill sauce.

Preparation Tip:

Salty apples as a side dish.

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