Recipe for Fried Fish & Barley Risotto

Bright nights enabling crops to grow slowly and become rich in taste, lakes that teem with fish and forests full of mushrooms and berries. Add to that, talented food artisans using old traditions making the best of what nature gives and it’s not hard to believe there is a good chance for gastronomic experiences in Jämtland Härjedalen. Here’s one of many lovely tips for outdoor cooking from entrepreneur Lena Flaten – a recipe for fried fish from the mountains with a creamy barley risotto.

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


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


  • 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!

Recipe for Fried Fish & Barley Risotto | Photo: Tina Stafrén
Fried fish from the mountains with a creamy barley risotto is a lovely recipe for outdoor cooking!