Clean the lettuce, rinse and spin dry. Spread bread slices with 10 g butter each and cover with lettuce leaves. Skin trout, remove fillets from center bone, place 1/2 fillet on each bread.
Mix orange juice with pepper, orange zest, salt, juice of one lemon and egg yolks and beat at low temperature to a thick cream.
Cut the remaining butter into pieces and gradually stir into the cream. Pluck dill from coarse stems and chop (reserve a few sprigs for garnish). Stir dill into the sauce. Season the sauce again. Pour over trout fillets form. Garnish with remaining dill.
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