For the marinated salmon trout fillet, skin the fish and cut into very thin slices. Wash the lemon, tear the zest and squeeze the juice. Mix with the honey, some pepper and some chili salt. Drizzle fish fillets with the mixture and let marinate for 30 minutes.
For the spinach risotto, bring vegetable stock to a boil. Peel and finely chop shallots and garlic. In a heavy saucepan, heat olive oil and butter and sauté shallots and garlic cubes, but they should not take color.Add rice, sauté for a minute while stirring, deglaze with white wine. Once the wine has boiled away, add a ladleful of vegetable stock. Stirring constantly, let the rice absorb the liquid and repeat the process until the stock is used up and the rice has reached the desired consistency. Stir in grated Parmesan cheese and créme frâiche or mascarpone, seasoning if necessary. Add cleaned and chopped spinach leaves with a little olive oil and fold in.
Serve spinach risotto with raw marinated salmon trout, sprinkled with a little chili salt.