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Fried trout on barley risotto
45 m active | 45 m total
Nutrition facts per serving:
  • Energy in kcal about 735
  • Fat about 32g
  • Carbohydrates about 60g
  • Protein about 47g
This is needed
This is needed for 4 people
Cook the barley risotto
  • 1 onion, finely chopped
  • 1 tbsp butter
  • 1 dl white wine
  • 250 g squash (e.g. butternut), diced
  • 8 dl vegetable bouillon
  • 240 g hulled pearl barley
  • 1 tbsp tomato puree
  • 200 g crème fraîche
  • 2 tbsp flat-leaf parsley, roughly chopped
  • salt to taste
To fry the fish
  • 0.5 tsp salt
  • 40 g durum wheat semolina
  • 8 trout fillets (organic), skinless (approx. 80 g each), halved
  • clarified butter for frying
Fry the leeks
  • 1 tbsp clarified butter
  • 2 pinches salt
  • 300 g leek, cut into fine strips
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And that's how it's done
And that's 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.