Fried trout on barley risotto
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Cooking tools:
- Tweezers
- Oven
- Stove
- Saucepan
- Nonstick skillet
- Wooden spoon
- Chef's knife
- Cutting board
- Serving platter
- Plate
- Measuring cup
- Spatula
Ingredients
- 1 tbsp butter
- 1 onion
- 240 g hulled pearl barley
- 250 g squash
- 1 tbsp tomato puree
- 1 dl white wine
- 8 dl vegetable bouillon
- 200 g crème fraîche
- 2 tbsp flat-leaf parsley
- salt to taste
- 8 trout fillets (organic) , skinless, halved crossways
- ½ tsp salt
- 40 g durum wheat semolina
- clarified butter for frying
- 1 tbsp clarified butter
- 300 g leek
- 2 pinches salt
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