For the salmon trout with melon pumpkin and pumpkin chutney, finely slice the trout fillets with a sharp thin knife.
Grate the melon pumpkin with a vegetable slicer until finely nudelig, salt lightly and squeeze well after about 10 minutes.
Marinate with lime juice, olive oil, brown sugar and a little Tabasco.
Place small mounds on plates, lightly brush the salmon trout fillets with wasabi paste and place coated side down on the marinated squash.
Sprinkle onion sprouts on top, add pumpkin chutney in small mounds and drizzle with peanut oil and balsamic vinegar.
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