Fried trout on barley risotto

Fried trout on barley risotto

Total: 45 min. | Active: 45 min.
Nutritional value / people: 735 kcal
, Fat: 32 g
, Carbohydrate: 60 g
, Protein: 47 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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Cook the barley risotto

1 tbsp butter
1 onion, finely chopped
240 g hulled pearl barley
250 g squash, cut into cubes
1 tbsp tomato puree
1 dl white wine
8 dl vegetable bouillon
200 g crème fraîche
2 tbsp flat-leaf parsley, roughly chopped
salt to taste

To fry the fish

8 trout fillets (organic), skinless, halved crossways
½ tsp salt
40 g durum wheat semolina
clarified butter for frying

Fry the leeks

1 tbsp clarified butter
300 g leek, cut into thin slices
2 pinches salt
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How it's done

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Preheat the oven

Preheat the oven to 60°C, warm the platter and plates.

Cook the barley risotto

Heat the butter in a pan. Sauté the onion, add the barley and sauté until translucent, stirring constantly. Add the pumpkin and tomato purée and sauté briefly. Pour in the white wine, reduce by half. Gradually add the bouillon to the barley, stirring frequently, so that the barley is always just covered with liquid. Simmer for approx. 35 mins. until the barley is creamy and al dente. Stir in the crème fraîche and parsley, season with salt.

To fry the fish

Remove any bones from the fish fillets with tweezers, season with salt, coat with semolina. Heat the clarified butter in a non-stick frying pan. Fry the fish fillets in batches over a medium heat for about 2 mins. on each side. Remove, keep warm.

Fry the leeks

Heat the clarified butter in the same pan. Stir-fry the leeks for approx. 3 mins., season with salt.


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