Trout with an Oat and Mustard Crust, Potatoes, and Pear Slaw

Instructions

1. 1

   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.

   
2. 2

   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.

   
3. 3

   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.

   
4. 4

   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.

   
5. 5

   Serve

   Divide the potatoes and cabbage slaw among the plates and serve one fillet on each. Serve immediately while the oat crust is crisp.