Crispy-Skin Trout with Blanched Asparagus and Quinoa

Rinse 100 g dry quinoa thoroughly in a fine-mesh strainer. In a medium saucepan, bring 200 ml water and a pinch of salt to a boil. Add the quinoa, cover with a tight-fitting lid, reduce the heat to low, and simmer for 12 minutes.

While the quinoa cooks, prepare the vegetables. Wash 150 g asparagus and snap off the woody bottom ends. Mince 2 cloves of garlic and finely chop 10 g fresh flat-leaf parsley. Finely grate the zest of 1 lemon, then cut it in half and squeeze out 15 ml of fresh juice.

During the final 3 minutes of the quinoa cooking time, lay the trimmed asparagus directly on top of the steaming quinoa in the saucepan, quickly replace the lid, and let them steam together until the asparagus is bright green and tender-crisp.

Pat 300 g trout fillets completely dry on both sides using paper towels. Season the flesh and skin sides evenly with salt and black pepper.

Heat 10 ml olive oil in a medium non-stick skillet over medium-high heat. Once the oil is shimmering hot, carefully place the trout fillets skin-side down in the pan.

Immediately use a flexible spatula to press down firmly on each trout fillet for 10 seconds to prevent curling and ensure even skin contact with the hot pan. Sear skin-side down without moving for 4 minutes until the skin is extremely crisp.

Carefully flip the trout fillets over and sear the flesh side for 1 to 2 minutes, just until the fish is cooked through and flakes easily. Remove the skillet from the heat and transfer the trout to a plate.

In a small bowl, whisk together 20 g honey, the lemon zest, 15 ml lemon juice, the minced garlic, and chopped parsley. Fluff the cooked quinoa with a fork, then gently toss both the quinoa and steamed asparagus with this lemon-herb dressing.

To serve, plate half of the dressed quinoa and half of the steamed asparagus, and top with one 150 g crispy trout fillet.

Batch Cooking Storage: Allow the remaining 150 g cooked trout fillet and the remaining half of the cooked quinoa to cool completely. Transfer them to an airtight container and store in the refrigerator for tomorrow's lunch.