Instructions
Follow the steps and taste along the way.
Boil the potatoes
Peel the potatoes, cut them into pieces about 3 cm in size, and place them in a pot of cold water. Add half the salt, bring to a boil, and cook for 15–18 minutes, until easily pierced with the tip of a knife. Drain.
Prepare the oat crust
Preheat the oven to 210 °C. Pat the fillets dry with a paper towel. Beat the egg with 12 g of the mustard and a pinch of salt. Spread the rolled oats on a plate. Brush the flesh side of each fillet with the egg mixture and press the oats onto it. Line a baking tray with parchment paper, brush it with 4 ml of the oil, and place the fillets on it skin-side down. Season with the remaining salt and pepper.
Bake the trout
Bake the fillets at 210 °C for 12–14 minutes. The crust should be golden on top, and the flesh should separate easily into flakes when gently pressed with a fork. If the fillet is thicker, add 1–2 minutes.
Prepare the cabbage slaw
Shred the cabbage into thin strips. Core the pear and cut it into thin slices. Mix the remaining 6 g of mustard with the apple cider vinegar, honey, remaining 8 ml of oil, chopped dill, and remaining salt. Toss the dressing with the cabbage and pear, then let stand for 5 minutes so the cabbage softens slightly but remains crisp.
Serve
Divide the potatoes and cabbage slaw among the plates and serve one fillet on each. Serve immediately while the oat crust is crisp.
