Fried trout on barley risotto

Total time: 45m
Preparation Time: 45m

For 4 people

Nutritional Information

Contains 735 Kcal, 47g Protein, 60g Carbohydrates, 32g Fat


  • Cook the barley risotto
  • 1 tbsp butter
  • 1 onion, finely chopped
  • 250 g squash (e.g. butternut), diced
  • 240 g hulled pearl barley
  • 1 tbsp tomato puree
  • 1 dl white wine
  • 8 dl vegetable bouillon
  • 200 g crème fraîche
  • 2 tbsp flat-leaf parsley, roughly chopped
  • salt to taste
  • To fry the fish
  • 8 trout fillets (organic), skinless (approx. 80 g each), halved
  • 0.5 tsp salt
  • 40 g durum wheat semolina
  • 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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  • 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.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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