Trout with Buttered Breadcrumbs and Chicory

Fillet the trout and carefully remove the bones. Then season the fillets, fry slowly on the skin side in hot clarified butter, basting several times. Toast the breadcrumbs and toast separately in butter. Mix with bacon and fried parsley. Cut the chicory into small pieces and toss one part in butter. Season with lemon juice, sugar and olive oil. Marinate the remaining chicory raw with lemon juice and olive oil. Arrange the fried trout fillets with chicory and fish sauce, sprinkle with the bacon butter crumbs.Basic fish sauce:Sauté the finely chopped shallots in butter. Add celery and celeriac and pour white wine and Noilly Prat. Reduce briefly (let it boil down) and then fill up with fish stock. Reduce by half. Add the cream and reduce to half a liter. Blend and strain through a sieve. Finally, beat with ice-cold butter pieces with a hand blender.season with salt, pepper and lemon juice.

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