Salmon Trout on Pearl Barley Risotto

Ingredients

• 250 g pearl barley
• 200 g carrots
• 60 g leeks
• 2 tbsp olive oil
• 4 pieces salmon trout fillets (≈150 g each)
• oil for frying
• 2 tbsp pesto
• 1 tbsp Olive Oil
• Salt
• pepper from grinder
• 2 tbsp lemon juice

Instructions

1. 1.

   Soak rolled barley overnight in cold water, then drain and simmer covered with water for about 1 hour until tender (season well 15 minutes before draining). Wash, peel, and dice the vegetables; lightly sauté in olive oil and mix with the barley.

2. 2.

   Season salmon trout fillets and drizzle with lemon juice. Fry on the skin side until crisp, flip when the skin is golden, and plate. The salmon should remain slightly translucent inside.

3. 3.

   Whisk pesto with olive oil thoroughly.

4. 4.

   Arrange barley on plates, place salmon on top, and drizzle with pesto.