Fried Salmon Trout Fillet with Spicy Rolled Barley

In the first step, clean the vegetables, cut the onion into fine cubes, also the carrots, cut the young onion in half lengthwise and chop finely.then sauté the onions in 1/2 of the butter, add the rolled barley and dust with curry, now pour about 1/2 of the vegetable stock. Just before the end of cooking, add the diced carrots, when the barley is cooked, add the young onion and stir in the remaining butter. The barley should be nice and yellow and creamy. Divide the already boned salmon trout fillets into 8 evenly sized pieces, marinate only on the skin side and slowly fry in butter until crispy, then season with salt and pepper.Arrange the spicy rolled barley in the middle and place two pieces of salmon trout in front of each.

Preparation Tip:

This recipe was kindly provided by Ferdinand Römer, head chef of the Novotel Wien City (www.accorhotels.com).

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