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.