Trout Filet with Salmoriglio

For the Salmoriglio sauce:
Combine lemon juice, sea salt, black pepper, parsley, and oregano. Slowly emulsify with the extra virgin olive oil.

Blanch the peeled, sliced potatoes and chill under cold water. Pan-toast them with a touch of butter, seasoning with salt and pepper.
Blanch the asparagus, then pan-toast lightly with olive oil.

In a frying pan, heat olive oil and butter. Lightly flour the trout filet and saute both sides until golden.
On a serving plate, arrange the toasted potatoes and asparagus. Place the trout filet on top and spoon over the Salmoriglio sauce.