For the crispy trout with tomato-olive salsa, spinach and lemon-pomegranate puree, first prepare the salsa.
To do this, quarter the tomatoes, remove the seeds and cut into small cubes, peel the onion and chop finely. Finely chop the chili and herbs, and cut the olives into coarse pieces. Season well with vinegar, salt, pepper and olive oil.
For the puree, peel the potatoes and boil them in salted water until soft, heat the milk and butter in a second pot, drain the potatoes and let them evaporate briefly, while still warm, press them into the milk with a press, whisking the potatoes often, season with lemon zest (or mustard), salt, pepper and nutmeg.
With frozen fish, it is important to defrost the fish slowly beforehand. Heat a non-stick pan with 3 tablespoons of oil, garlic and herbs. Fry the trout or cod skin side down for about 3 minutes, then turn to the meat side and let it fry for about 1 minute, then season the fish with salt, lemon juice and pepper.
Wash the spinach, mint and wild garlic well and pat dry, then dice the peeled shallots. Heat a large pan with 4 tablespoons of oil, sauté the vegetables until they have fallen together, empty onto a cloth or into a colander and season well with salt and pepper.
Arrange all the ingredients for the crispy trout with tomato-olive salsa, spinach and lemon-pomegranate puree together u