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Smoked white fish with barley risotto and chanterelles | euromaxx

2,605 views · Published 12 March 2010 · 4:45 · Indexed 4 October 2026

Channel: DW News · 2010 · Entertainment

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This recipe comes to us from Fia Gulliksson who runs a small restaurant in Central Sweden.Recipe 
2 smoked whitefish 
Barley risotto with chanterelles: 
1/2 onion 
0.4 liter unhusked barley (or wheat or brown rice) 
0.1 liter chanterelle mushrooms 
1 teaspoon butter 
0.6 liter chicken stock 
0.1 liter dry white wine 
100 g goat cheese (or Parmesan or other strong flavored cheese) 
1 teaspoon coarse salt 
1/2 teaspoon black pepper 
Pre-soak barley in water at least 5 hours. Dice the onions and sautée in butter. Add barley and chanterelles. Briefly sautée the whole mixture. Add chicken stock and white wine. Simmer, covered, for 20 minutes, stirring occasionally. Then add cubed cheese and a dash of milk, if desired, salt and pepper to taste. 
Fish sauce: 
1/4 red onion 
1/2 untreated lemon 
200 g creme fraiche 
fish roe 
pinch of freshly ground pepper 
Finely dice red onion. Grate lemon peel. Add creme fraiche, fish roe and fresh pepper, and stir gently.

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