Pan-Fried Trout with Lemon Barley and Crisp Asparagus

Instructions

1. 1

   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.

   
2. 2

   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.

   
3. 3

   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.

   
4. 4

   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.

   
5. 5

   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.