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Рецепт Arctic Char With Barley Risotto And Curry Sauce
by Global Cookbook

Arctic Char With Barley Risotto And Curry Sauce
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Ингредиенты

  • 3 c. vegetable stock
  • 1/2 c. white wine
  • 4 tsp extra virgin olive oil
  • 1 x onion, finely, minced
  • 1 clv garlic, chopped
  • 3/4 c. pearl barley, rinsed
  • 1/4 tsp pepper
  • 1 pch salt Curry Sauce
  • 1 Tbsp. butter
  • 1 x shallot, finely, minced
  • 1/2 c. white wine
  • 1/3 c. white wine vinegar
  • 4 c. unsalted chicken stock
  • 1/2 c. whipping cream
  • 1 Tbsp. curry paste or possibly 1 tbsp curry pwdr
  • 1 1/2 tsp chopped fresh tarragon Arctic Char
  • 2 tsp vegetable oil
  • 2 lb arctic char, fillets
  • 1 pch salt
  • 1 pch pepper

Инструкции

  1. 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 till softened. Stir in barley.
  2. Add in warm liquid, 1/2 c. (125 mL) at a time, stirring till liquid evaporates and adding more till all liquid is absorbed and barley is tender, about 45 min. Add in pepper and salt. (Make-ahead: Cover and set aside for up to 20 min; rewarm if necessary.) With fork, stir in remaining oil.
  3. Curry Sauce:In large deep skillet, heat butter over medium heat; cook shallot, stirring, till softened, 2 min. Add in wine and vinegar; bring to boil over high heat. Boil till syrupy, about 5 min.
  4. Add in stock and bring to boil; boil hard till reduced to 1 c. (250 mL), about 30 min. Add in cream; boil till thick sufficient to coat back of wooden spoon, about 5 min. (Make-ahead: Set aside for up to 30 min; rewarm.) Whisk in curry paste and tarragon.
  5. Arctic Char: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 min or possibly till skin is crispy. Transfer to 450 F (230 C) oven; roast for 5 min or possibly till fish flakes easily when tested.