Mix flour, egg and melted butter until smooth, season with pepper and season with salt. Fillet the trout (or get filleted from the fishmonger), season with pepper and season with salt. Bread the skin side with chives. Pull this side through the batter. Roast the fillets on the batter side leisurely in vegetable oil. After three minutes of cooking, remove from the roasting pan and set aside. Clean the frying pan and roast the other side of the fillets in butter for two min. Remove the fillets and keep warm. In the same frying pan, sauté the shallots, add the finely chopped chili pepper. Extinguish with apple juice and balsamic vinegar. Cook for five minutes and then thicken with cornstarch. Season to taste with coarse pepper and salt. Just before serving, add the chives. Serve the fillets with the sauce.
To serve, fill a jam jar with the ingredients for the salad dressing, close tightly and shake vigorously. Dress the leaf salad with the dressing.
Tip: As an alternative to the fresh chives, you can also use the freeze-dried.