Salmon Trout with Artichoke Gröstl and Calamata Foam

Remove the leaves from the artichokes and carefully trim the bottoms. Sauté the green asparagus, cut at a slight angle, in olive oil and butter, add the artichokes and roast well. Now add the chard (or spinach) as well as the lightly pressed garlic cloves and the sliced shallots. Rinse the salmon trout fillets under cold running water, dab dry and carefully remove the bones with tweezers. Lightly salt and pepper the prepared fillets and fry them in olive oil on the skin side until crispy. Serve immediately after turning, otherwise the fish will be too dry. Arrange on the artichoke gröstl and crown with Kalamata olive foam.

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