Pickled Trout Fillet on Potato Chips

Mix pepper, salt, sugar and coriander seeds in a small baking bowl. Sprinkle evenly over the trout fillets on the flesh side.

Rinse and shake dry parsley and basil, pluck leaves, chop coarsely and sprinkle over trout fillets.

Place trout fillets on top of each other and wrap tightly in aluminum foil.

Pickle for 24 hours in the refrigerator weighted between two plates.

Peel and finely slice the potatoes or cut into thin slices with a sharp kitchen knife. Put them in cold water for about ten minutes and dry them.

Heat the oil in a hot frying pan and fry the potatoes until crispy, drain on kitchen roll and season lightly with salt and pepper.

Mix the crème fraîche with salt, pepper and juice of one lemon until smooth, stir in the ginger.

Wrap the trout fillets from the foil and scrape off the dressing with a kitchen knife. Perhaps rinse the trout fillets with cold water and dry them. Using a sharp kitchen knife, cut diagonally into narrow slices.

Spread potato chips evenly on a platter, top with trout and drizzle with lemon ginger cream.

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