Arctic Char with Barley Risotto and Curry Sauce

[migration] empty title 181 Author: Canadian Living Credits: [migration] empty title 181

Ingredients

  • 2 teaspoons vegetable oil
  • 2 lbs arctic char fillets
  • 1 pinch salt
  • 1 pinch pepper
Barley Risotto:
  • 3 cups vegetable stock
  • 1/2 cup white wine
  • 4 teaspoons olive oil
  • 1 onion finely chopped
  • 1 clove garlic minced
  • 3/4 cups pearl barley rinsed
  • 1/4 teaspoon pepper
  • 1 pinch salt
Curry Sauce:
  • 1 tablespoon butter
  • 1 shallots finely chopped
  • 1/2 cup white wine
  • 1/3 cup white wine vinegar
  • 4 cups unsalted chicken stock
  • 1/2 cup whipping cream
  • 1 tablespoon curry paste
  • 1 tablespoon curry powder
  • 1 1/2 teaspoon minced fresh tarragon

Method

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.

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Arctic Char with Barley Risotto and Curry Sauce

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