Arctic Char with Barley Risotto and Curry Sauce

By The Canadian Living Test Kitchen

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Arctic Char with Barley Risotto and Curry Sauce

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Ingredients

2 tsp vegetable oil 2 2tsp tspvegetable oil
2 lb arctic char fillets 2 2lb lbarctic char filletarctic char fillets
1 Pinch salt 1 1Pinch Pinchsalt
1 Pinch pepper 1 1Pinch Pinchpepper
Barley Risotto:
3 cups vegetable stock 3 3cups cupsvegetable stock
1/2 cup white wine 1/2 1/2cup cupwhite wine
4 tsp olive oil 4 4tsp tspolive oil
1 onion , finely chopped1 1oniononions, finely chopped
1 clove garlic , minced1 1clove garliccloves of garlic, minced
3/4 cup pearl barley , rinsed3/4 3/4cup cuppearl barley, rinsed
1/4 tsp pepper 1/4 1/4tsp tsppepper
1 Pinch salt 1 1Pinch Pinchsalt
Curry Sauce:
1 tbsp butter 1 1tbsp tbspbutter
1 shallot , finely chopped1 1shallotshallots, finely chopped
1/2 cup white wine 1/2 1/2cup cupwhite wine
1/3 cup white wine vinegar 1/3 1/3cup cupwhite wine vinegar
4 cups unsalted chicken stock 4 4cups cupsunsalted chicken stock
1/2 cup whipping cream 1/2 1/2cup cupwhipping cream
1 tbsp curry paste 1 1tbsp tbspcurry paste or curry powder
1-1/2 tsp minced fresh tarragon 1-1/2 1-1/2tsp tspminced fresh tarragon

Preparation

Curry Sauce: In large deep skillet, melt butter over medium heat; cook shallot, stirring, until softened, 2 minutes. Add wine and vinegar; bring to boil over high heat. Boil until syrupy, about 5 minutes. Add stock and bring to boil; boil hard until reduced to 1 cup, about 30 minutes. Add cream; boil until thick enough to coat back of wooden spoon, about 5 minutes. (Make-ahead: Set aside for up to 30 minutes; rewarm.) Whisk in curry paste and tarragon.

Barley Risotto: 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 until softened. Stir in barley. Add hot liquid, 1/2 cup at a time, stirring until liquid evaporates and adding more until all liquid is absorbed and barley is tender, about 45 minutes. Add pepper and salt. (Make-ahead: Cover and set aside for up to 20 minutes; rewarm if necessary.) With fork, stir in remaining oil.

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 minutes or until skin is crispy. Transfer to 450°F (230°C) oven; roast for 5 minutes or until fish flakes easily when tested.