For the sauce, sauté the shallot in butter. Extinguish with fish stock and boil by half. Add the juice of a lemon and sage. Finally, thicken the sauce with the creme fraiche and butter flakes, season.
Season the trout fillets with pepper, season with salt and cover with the sauerkraut. Fry in a little butter for three minutes on each side until crispy.
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