Instructions
Follow the steps and taste along the way.
Cook the barley
Rinse the barley. Bring 1,200 ml of water and 4 g of salt to a boil in a pot, add the barley, and simmer for 25 to 30 minutes, until tender but still slightly firm to the bite. Drain thoroughly.
Roast the asparagus and seeds
Trim the woody ends from the asparagus. Toast the pumpkin seeds in a dry pan for 2 to 3 minutes, until fragrant and beginning to pop gently, then set them aside. Add 10 g of olive oil to the pan and cook the asparagus over medium-high heat for 5 to 7 minutes, until browned in places but still firm. Season with 1 g of salt and 0.1 g of black pepper.
Pan-fry the trout
Pat the fillets dry with a paper towel. Sprinkle them with the remaining 3 g of salt and 0.2 g of black pepper. Heat 10 g of olive oil in a pan. Place the trout skin-side down and press it with a spatula for about 20 seconds so the skin cooks evenly. Cook for 4 to 5 minutes, then turn and cook for another 1 to 2 minutes, until the flesh is opaque and flakes easily.
Season the lemon barley
Stir the remaining 10 g of olive oil, finely grated lemon zest, 25 ml of lemon juice, drained capers, and finely chopped dill into the drained barley. Taste and, if needed, adjust the acidity with a small amount of the remaining lemon juice; the barley should taste fresh, not sour.
Serve
Divide the lemon barley among plates, then add the roasted asparagus and a trout fillet. Sprinkle with pumpkin seeds and serve immediately, while the trout skin is crisp and the asparagus is warm.
