Salmon Trout in Apple Balsamic Vinegar with Seed Oil Green Beans

First, clean the green beans well and cook in salted water mixed with cooking soda until semi-soft. Melt some butter in a pan, sprinkle breadcrumbs and finely weighted pumpkin seeds into the fat and turn the green beans briefly in it and season with a little pumpkin seed oil and freshly ground pepper. Place the lightly salted fish fillets on top and steam covered on a low flame for 4 to 5 minutes. In the meantime, bring the vinegar to a boil in a small sauce pan and pull it off the heat as soon as the first bubbles form. Then gradually stir in the ice-cold pieces of butter and thicken to a homogeneous sauce. Arrange the trout fillets on hot plates on top of the core oil French beans and cover the fish with the apple balsamic sauce. As a garnish, we recommend cooked local potatoes.

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