Instructions
Follow the steps and taste along the way.
Prepare the ingredients
If needed, trim the asparagus into pieces of equal length. Pat the fillets dry with a paper towel. Put the couscous in a bowl and measure out the water; chop the dill.
Let the couscous soak
Pour 150 ml of boiling water over the couscous, add 0.5 g of salt, stir, and cover for 5 minutes. Then fluff it with a fork so it stays loose.
Sear the asparagus
Heat a pan over medium-high heat and add the olive oil. Sear the asparagus for 5 to 6 minutes, turning it occasionally; it should develop browned spots but remain firm to the bite. Season with 0.5 g of salt and set aside on a plate.
Sear the trout
Wipe the pan if there are too many browned bits, then heat it over medium-high heat. Season the trout with the remaining 1 g of salt and the pepper. Place it skin-side down and sear for 4 minutes without moving it, so the skin becomes crisp. Turn it over and cook for another 2 to 3 minutes, until the flesh is opaque and flakes easily with a fork.
Finish the sauce and serve
Transfer the trout to a plate and lower the heat. Add the butter and capers to the pan; once the butter has melted and begins to foam gently, stir in the lemon juice, zest, and dill. Scrape up the browned bits from the bottom and remove the sauce from the heat after about 30 seconds. Divide the couscous among plates, add the asparagus and trout, and spoon the sauce over the top.
