Instructions
Follow the steps and taste along the way.
Cook the potatoes and green beans
Put the potatoes whole in a pot, cover with cold water and bring to a boil. Cook for 18–22 minutes, until easily pierced with a knife, then drain and halve them. Cook the green beans in salted water for 4–5 minutes, until tender but still firm and green. Drain.
Make the dressing and toast the seeds
Toast the pumpkin seeds in a dry pan over medium heat for 2–3 minutes, shaking the pan occasionally. When they become fragrant and begin to pop lightly, transfer them to a plate. Squeeze the lemon. Mix 25 ml lemon juice with the mustard, 25 ml olive oil, half of the chopped dill and 2 g salt.
Pan-fry the trout
Pat the fillets dry and season with the remaining 3 g salt, then add the pepper. Heat the remaining 10 ml olive oil in a pan over medium-high heat. Place the trout skin-side down; gently press it with a spatula for the first 20 seconds so the skin cooks evenly. Cook for 4–5 minutes, until the skin is golden and crisp, then turn and cook for another 1–2 minutes. The flesh should be opaque and reach 63 °C in the center.
Finish the warm salad
Cut the radishes into thin slices. Toss the warm potatoes and green beans with the dressing, radishes and remaining chopped dill. Taste; if the salad tastes flat, add a little more lemon juice, and season lightly with more salt if needed.
Serve
Divide the salad among four plates, place the trout on top skin-side up and sprinkle with the toasted pumpkin seeds. Serve immediately, while the skin is crisp and the potatoes are still warm.
