Sautéed Fillet of Brook Trout with its Smoked Roe, Sorrel, and Rösti Potato

There is a French dish called saumon à l’oseille, which is salmon with a sorrel cream sauce. Although many traditional places have it on their menus, it’s a signature of the Maison Troisgros. That renowned restaurant perfected a special, lighter version of this salmon that Gilbert Le Coze served twenty years ago at New York City’s Le Bernardin when he was still its chef and I was a college student having a fancy dinner there with my girlfriend’s parents. The salmon was thinly sliced