Recipe for Fried Fish & Barley Risotto

Recipe for Fried Fish with Barley Risotto & Fresh Mushrooms, Cheese & Sorrel

Ingredients

4 servings

Approx. 1 kg whole char/brown trout
Wholemeal flour from Ångsta Kvarn
Salt and pepper
Organic butter for frying
300 g pearl barley from Ångsta Kvarn
2-3 tbsp organic vegetable stock
2-3 onions
1 bunch of wood sorrel/common sorrel
Approx. 150 g Himmelsraften cheese from Oviken Ost
1 litre of the day’s mushroom harvest (shrimp mushrooms, gypsy mushrooms, boletes, ceps)
300-400 ml organic cream or cream/milk
100 ml lightly sugared lingonberries

Instructions

• Cook the barley according to the instructions on the package, adding stock to the water.
• Gut and season the fish with salt and pepper, outside and in.
• Coarsely grate the cheese and roughly chop the onion.
• Melt the butter in the frying pan or Muurikka.
• Coat the fish in the flour and place in the melted butter, frying on each side for a few minutes, depending on the size of the fish.
• Put the fish to one side of the Muurikka or pan, where it’s not as hot (remember to turn it while it’s lying there).
• Add onion and perhaps a little more butter and leave to fry for a while, then add the mushrooms, either sliced or in pieces.
• Leave the onion and mushroom to fry until the mushrooms have a good colour. Season with salt and pepper and perhaps a little sugar.
• Add the barley and let it cook, stirring, along with the mushrooms until it has heated through.
• Then add the cream (cream/milk) a little at a time until you achieve the consistency you want.
• Add the cheese, season with salt, pepper and perhaps some sugar.
• Put on plates and place the fish alongside the risotto. Garnish with sorrel and a few tablespoons of lightly sugared lingonberries.
• Drizzle a little herb oil on top; make it from garden herbs, rapeseed oil and salt/pepper/honey all mixed together.

Fried fish does not get better than this!