Separate the potatoes from the skin and dice the majority. Cut one piece into tender strips (will be used later as a garnish). Separate onion from peel, chop finely. Clean leek, rinse, chop into strips. Sauté onion with leek and potato cubes in butter. Add marjoram and nutmeg, pour in beef broth and cook until soft. Add the cream and simmer for 2 minutes. Then blend thoroughly with a hand blender. Season with salt and pepper. Season salmon trout fillets with salt, pepper and juice of one lemon and fry on one side in olive oil.
Deep-fry potato strips in hot oil until crisp. Remove and dab with kitchen paper. Offer the meat broth in deep soup plates, place the fish fillets on top. Sprinkle with deep-fried potato straw.
Tip: Lemons add a fresh touch to dishes. Consciously choose ripe, rich yellow lemons!
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