for 4 person

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 pinch	salt

How it's done

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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