Acidify the salmon trout fillets well with lemon juice and fry them in oil on both sides. Remove, season with salt and pepper and cook in the oven at 100°C until done.
Deglaze the roast residue with white wine, reduce a little and boil up with fish stock and cream.
Reduce a little and thicken with flour dissolved in water. Season to taste with salt, pepper, dill and nutmeg.
Let the salmon trout fillets steep in the wine sauce for a while.