Put on the fish stock with the smoked trout skin, boil by 1/3. Remove the trout skin from the reduced stock, then add whipped cream, white wine and Noilly Prat and whisk the soup with a hand mixer. Then add cold butter in pieces to the soup and whisk everything together until creamy – season with salt.
For the garnish, finely dice the fresh boneless trout fillets – mix with coarsely chopped chervil, sea salt and a touch of olive oil and refrigerate. Debone smoked trout fillet and cut into bite-sized pieces.
Bake paper-thin slices of farmhouse bread in the stove until crisp.
Serve as follows: Pour soup into deep plates – place tartar and smoked trout on the toasted bread slice and add it to the soup. Serve quickly – the bread should still be slightly crispy. It goes well with bubbly or white wine.
Fish stock:
Put bones on with cold water, wine, cleaned bay leaf, soup bunch, peppercorns and onion, bring to a boil – skim and simmer gently at lowest temperature for 30 min. Next, strain through a sieve.