Arctic Char With Barley Risotto And Curry Sauce Recipe
Servings: 4
Ingredients
- 3 c. vegetable stock
- 1/2 c. white wine
- 4 tsp extra virgin olive oil
- 1 x onion, finely, minced
- 1 clv garlic, chopped
- 3/4 c. pearl barley, rinsed
- 1/4 tsp pepper
- 1 pch salt Curry Sauce
- 1 Tbsp. butter
- 1 x shallot, finely, minced
- 1/2 c. white wine
- 1/3 c. white wine vinegar
- 4 c. unsalted chicken stock
- 1/2 c. whipping cream
- 1 Tbsp. curry paste or possibly 1 tbsp curry pwdr
- 1 1/2 tsp chopped fresh tarragon Arctic Char
- 2 tsp vegetable oil
- 2 lb arctic char, fillets
- 1 pch salt
- 1 pch pepper
Directions
- In saucepan, bring stock and wine to simmer; maintain at simmer. Meanwhile, in separate saucepan, heat half of the oil over medium heat; cook onion and garlic till softened. Stir in barley.
- Add in warm liquid, 1/2 c. (125 mL) at a time, stirring till liquid evaporates and adding more till all liquid is absorbed and barley is tender, about 45 min. Add in pepper and salt. (Make-ahead: Cover and set aside for up to 20 min; rewarm if necessary.) With fork, stir in remaining oil.
- Curry Sauce:In large deep skillet, heat butter over medium heat; cook shallot, stirring, till softened, 2 min. Add in wine and vinegar; bring to boil over high heat. Boil till syrupy, about 5 min.
- Add in stock and bring to boil; boil hard till reduced to 1 c. (250 mL), about 30 min. Add in cream; boil till thick sufficient to coat back of wooden spoon, about 5 min. (Make-ahead: Set aside for up to 30 min; rewarm.) Whisk in curry paste and tarragon.
- Arctic Char:Meanwhile, in large ovenproof skillet, heat oil over medium-high heat. Season char fillets with salt and pepper. Place, skin side down, in skillet; cook for 5 min or possibly till skin is crispy. Transfer to 450 F (230 C) oven; roast for 5 min or possibly till fish flakes easily when tested.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 584g | |
| Recipe makes 4 servings | |
| Calories 362 | |
| Calories from Fat 140 | 39% |
| Total Fat 15.9g | 20% |
| Saturated Fat 6.24g | 25% |
| Trans Fat 0.06g | |
| Cholesterol 28mg | 9% |
| Sodium 1185mg | 49% |
| Potassium 455mg | 13% |
| Total Carbs 37.83g | 10% |
| Dietary Fiber 7.4g | 25% |
| Sugars 3.84g | 3% |
| Protein 6.98g | 11% |
