Instructions
Follow the steps and taste along the way.
Cook the quinoa
Rinse the quinoa in a sieve under cold water until the water runs clear. Put it in a saucepan with 450 ml water and 2 g salt. Bring to a boil, cover, and simmer over low heat for 15 minutes. Remove from the heat and leave covered for another 5 minutes.
Toast the seeds
Add the pumpkin seeds to a dry pan and toast over medium heat for 2 to 3 minutes. When they start to smell fragrant and turn golden in places, transfer them to a plate so they do not continue to toast.
Soften the fennel and shallot
Preheat the oven to 200 °C. Thinly slice the fennel and finely chop the shallot. Heat 10 ml olive oil in a pan, add the fennel, shallot, 1 g salt, and half the black pepper. Cook for 6 to 8 minutes, stirring occasionally, until the fennel is soft but not falling apart. Finely zest the orange, taking only the colored part of the peel, then peel it, removing the white pith as well, and cut the flesh into pieces, discarding the membranes.
Wrap and bake the trout
Prepare 4 pieces of parchment paper. Divide the fennel and shallot among them and place a fillet on each, skin-side down. Season the fillets with the remaining 1 g salt and the rest of the pepper. Divide the orange pieces and zest among them, drizzle with the remaining 15 ml olive oil, and seal the parcels tightly. Bake on a baking sheet for 12 to 15 minutes at 200 °C; the fish is done when opaque and flakes easily.
Finish the quinoa and serve
Chop the dill. Fluff the cooked quinoa with a fork and stir in the lemon juice, dill, and toasted pumpkin seeds. Carefully open the parcels to avoid being scalded by the steam, and serve the trout with the fennel, the orange juices from the parcels, and the quinoa.