Preparation:

• Remove any bones from the salmon trout fillet, cut into 4 serving pieces and season with salt and pepper. 
• Heat the clarified butter in a pan and fry the fillets carefully, skin-side down, over a medium heat, pressing down lightly with a spatula to fry the skin to an even brownness. Cook for 4–5 minutes depending on the size. 
• Just before serving, add the butter and swirl the pan gently, turning the fillets in the liquid butter to coat.

Preparation:

• Heat the clarified butter in a pan and gently fry the shallots and chanterelles until the shallots are translucent and the chanterelles are browning. Add the chard and fry briefly until the chard is just tender. 
• Add the butter and toss the ragout in it to coat.

Preparation:

• Roll out the pasta dough thinly using a pasta machine, cutting it into 3cm wide pappardelle. 
• Boil the pappardelle in a large pan of salted water for about 3 minutes then drain well. Toss in the butter to coat. 

Preparation:

• Heat 1 tbsp butter of the butter in a saucepan and gently fry the shallot. Pour in the wine, bring to the boil, simmer for 1 minute to reduce, then add the vegetable stock. 
• Now mix in the cold butter a piece at a time and use a hand blender to make a frothy, buttery sauce. Taste and season with lemon juice, sugar, salt and pepper.
• Serve the trout on the pappardelle with the chard and chanterelle ragout, topped with the foamy sauce.

Tip:

Many seasonal vegetables go well with salmon trout, so use your imagination and choose what's best for the season.