1️⃣ Preheat the oven to 200 degrees Celsius.
2️⃣ Pan-fry the trout with the skin on and set aside.
3️⃣ Clean the asparagus and make a vegetable broth with a bouillon cube. Add 100g of sugar, 2 bay leaves, and 100g of butter to the broth.
4️⃣ Once the broth is boiling, add the asparagus to the pan. Let it simmer gently for 10 minutes.
5️⃣ While the asparagus is cooking, place the pre-cooked salmon in the oven. Bake for 10 minutes as well.
6️⃣ In the meantime, fry the baby potatoes until crispy in a generous amount of butter.
1️⃣ Slowly melt the butter.
2️⃣ Combine the remaining ingredients in a blender or measuring cup and blend at high speed (or use an immersion blender) for 30 seconds.
3️⃣ Slowly pour in the melted butter while continuing to blend the mixture.
4️⃣ Transfer the mixture back to the pan and heat if necessary.