2 days before: For the stain, roast coriander in a pan without fat. Remove. Remove the outer leaves of the lemon grass. Finely chop the lemon grass. Clean 2 chillies, cut lengthwise, remove seeds, wash and cut into rings.
Wash lime leaves hot, dry and cut into strips. Peel and grate ginger. Crush coriander and peppercorns in a mortar. Mix with 50 g sea salt, sugar and the prepared ingredients.
Wash fish fillets, dab dry and remove any remaining bones with tweezers. Place 1 fillet with the skin side on cling film. Spread the marinade evenly over it and place the second fillet with the meat side on top.
Wrap fish firmly in foil. Place in a suitable bowl, place a board on the fillets and weigh down with full tins. Stain in the refrigerator for 2 days. Turn the fish once in between.
45 minutes before: Wash the potatoes thoroughly, cover and cook in boiling water for about 20 minutes. Remove the fish from the foil and dab the marinade slightly.
20 minutes before: Drain the potatoes. Clean the remaining chillies, cut lengthwise, remove seeds, wash and cut into rings. Heat the oil in a large pan. Fry the potatoes for 12-15 minutes while turning.
Add chilli just before the end of the frying time. Season with about 1 teaspoon sea salt.
10 minutes before: Cut the fish crosswise into thin slices with a long, narrow knife (e.g. salmon knife). Arrange salmon trout with potatoes. Stir the crème fraiche until smooth and add to the fish.