Wash potatoes, boil in salted water with bay leaf and unpeeled, pressed garlic clove.
Wash dill and chives and chop finely. Peel shallots and cut into thin strips.
Heat oil in a frying pan and fry the trout fillets on both sides and keep warm.
In the frying pan melt the butter and sweat the shallots with the crushed pepper. Add capers, lemon juice, herbs and peeled potatoes. Season with salt and pepper.