For the trout fillets with almonds, grapes and sage, first wash and halve the grapes. Mix the chervil, almonds, salt and pepper together. Spread them out on a flat plate.
Preheat the oven to 75 °C top and bottom heat.
Whisk the egg whites with 1 tablespoon of water. Turn the trout fillets all around in the egg whites and press them into the almond mixture. Heat 40 g butter in a frying pan over medium-high heat. Fry the fillets on both sides for 6 minutes until golden brown, then keep warm in the preheated oven.
Saute the grapes in the remaining butter over medium heat for 1 minute. Add the wine, bring to a boil, season everything with salt and pepper.
Cut the sage leaves into strips and mix with the grapes. Arrange the grapes with the fish and serve the trout fillets with almonds, grapes and sage garnished with sage leaves.