Barley Soup with Smoked Fish

Ingredients

• 2 carrots
• 1 onion
• 2 tbsp butter
• 200 g pearl barley
• 100 ml dry white wine
• 1 bay leaf
• 3 peppercorns
• 800 ml vegetable broth
• 1 large potato
• Salt
• ground pepper (from grinder)
• 200 g trout fillet (ready to cook, skinless)
• 2 tbsp coarsely chopped parsley

Instructions

1. 1.

   Peel and dice the carrots and onion.

2. 2.

   In a pot melt the butter and sauté the onion with the carrots until translucent. Add the barley, deglaze with wine, add spices and pour in broth. Peel, wash, grate the potato finely, mix it in, season with salt and pepper, and simmer over medium heat for about 45 minutes.

3. 3.

   Meanwhile preheat the oven to 120°C (direct heat).

4. 4.

   Wash the fish, pat dry, season with salt and pepper, place on a parchment-lined baking sheet. Bake in the preheated oven for 15-20 minutes until translucent.

5. 5.

   Remove spices from the soup, taste again, stir in parsley. Divide the fish into bite-sized pieces, arrange on plates, pour the soup over it, and serve.