Ingredients for the salmon trout:

Remove the skin from the salmon trout fillet and remove any remaining bones. Mix together the water and salt. Let the fillet marinate for 15 minutes. Then pat dry and cut into portions.

Melt the butter and brush a casserole dish with it. Put the fish pieces in and brush with the remaining butter. Put a lid on and cook in the preheated oven at 80 degrees (top/bottom heat) for about 15 minutes until translucent.

Ingredients for the wild spinach:

Wash the wild herbs, pat dry and pluck. Peel and finely dice the shallots.

Melt the butter in a saucepan and sauté the diced shallots in it. Add the herbs and let them wilt. Season with salt and pepper.

Ingredients for the reduction:

Peel and finely chop the shallot. Boil together with white wine, apple cider vinegar, allspice and pepper. Reduce by half and pass through a fine sieve. Let cool down.

Ingredients for the hollandaise:

Thicken the egg yolk together with the reduction over a hot water bath while stirring until the sauce has a creamy consistency. Then remove from the heat and slowly stir in the butter. Now season the hollandaise with salt, sugar and cayenne pepper. Finish off with the rhubarb juice to taste.

serving:

Place the salmon trout fillets in the middle of the plates. Place the wild spinach on top and pour over the hollandaise.

Alternative: Tatar vom Hering

Fillet the herring and cut into fine cubes. Wash and quarter the apple, remove the core and finely dice. Peel the shallot and also finely dice. Mix together the herring, apple and shallot. Season the sour cream with salt and pepper.

Place a serving ring in the center of each plate. Arrange the herring tartare in it and remove the ring. Put some wild spinach on top. Arrange 1 dumpling of sour cream next to each.