Instructions
Follow the steps and taste along the way.
Cook the barley
Rinse the barley groats. Bring 900 ml water and 2 g salt to a boil in a pot, add the barley, and simmer for 30–35 minutes, until tender but still holding their shape. Drain the barley if any water remains in the pot.
Prepare the leek and peas
Halve the leek lengthwise, rinse it thoroughly, and slice it into thin half-moons. Heat 10 ml olive oil in a pan, add the leek and 1 g salt, and cook over medium heat for 6–8 minutes, until softened and lightly golden in places. Add the peas and cook for another 3 minutes.
Mix the dressing and finish the barley
Zest the lemon and squeeze out 25 ml juice. In a small bowl, mix the juice, zest, grated horseradish, 5 ml olive oil, and half of the chopped dill. Stir the cooked barley and half of the dressing into the pan with the leek and peas. Reduce the heat to low and warm everything together for 2 minutes.
Sear the trout
Pat the fillets thoroughly dry with a paper towel and divide them into four portions if they are not already portioned. Season with the remaining 3 g salt and the black pepper. Heat 15 ml olive oil in a second pan over medium-high heat. Place the fillets skin-side down and press them with a spatula for 10 seconds. Cook without moving them for 4–5 minutes, until the skin is crisp and the flesh is halfway opaque. Turn and cook for another 1–2 minutes, until the internal temperature reaches 63 °C.
Serve
Stir the remaining 5 ml olive oil and the rest of the dressing into the barley mixture. Taste and divide among plates. Top with the trout, skin-side up to keep it crisp, and sprinkle with the remaining chopped dill.
