Instructions
Follow the steps and taste along the way.
Make the dill yogurt
In a bowl, mix the Greek yogurt, dill, and lemon juice. Wash the green beans and trim the ends. Pat the fillets dry with a paper towel and season both sides with salt and black pepper.
Start cooking the green beans
Heat 5 ml of olive oil in a large pan over medium-high heat. Add the green beans, season them with some of the measured 1 g of salt, and cook for 1 minute, stirring. Pour in 30 ml of water, cover, and steam for 3 minutes.
Cook the trout
While the green beans steam, heat the remaining 5 ml of olive oil in a second pan over medium-high heat. Place the trout skin-side down and cook for 3 minutes without moving it, until the skin is browned and crisp.
Finish both pans
Remove the lid from the green beans and cook for another 1 minute, stirring occasionally, to evaporate any remaining water. Carefully turn the trout over and cook for another 1 to 2 minutes, until the flesh is opaque and flakes easily with a fork.
Serve
Divide the green beans and trout between plates. Add the dill yogurt and rye bread. Serve immediately, while the trout skin is crisp and the green beans are still firm to the bite.
