Barley Risotto with Grilled Stockfish

4 servings

Ingredients:

Rehydrated Stockfish:

• 600 g (1.32 lb) rehydrated stockfish

• Salt

Barley Risotto:

• 200 g (7.0 oz) barley grains

• 2 shallots

• 2 tbsp cooking oil

• 3 dl (1.3 cups) chicken broth

• 2 dl (0.8 cup) heavy cream

• 100 g (3.5 oz) pickled carrots

• 100 g (3.5 oz) pickled fennel

• 2 tbsp finely chopped chives

• 150 g (5.0 oz) grated matured yellow cheese

• ½ lemon

• 100 g (3.5 oz) thinly sliced romanesco

• 4 radishes, thinly sliced

• 6 sprigs of chervil for garnish

Pickled Vegetables:

• 250 g (9.0 oz) thin carrot slices

• 250 g (9.0 oz) thinly sliced fennel

• Salt

Pickling Liquid:

• Equal parts vinegar, sugar, and water

Instructions:

Rehydrated Stockfish:

1. Sprinkle some salt on the stockfish and brush with a little olive oil.

2. Grill the stockfish for about five minutes until the fish flakes.

Pickled Vegetables:

1. Boil the pickling liquid until the sugar is dissolved.

2. Boil carrots and fennel in lightly salted water, strain, and add the vegetables to the pickling liquid.

3. Store in the refrigerator and let steep for at least four hours before use.

Barley Risotto:

1. Cook the barley grains in water for about 23 minutes or until just tender.

2. Finely chop the shallots and sauté until translucent in cooking oil.

3. Add barley grains and chicken broth, and simmer for five minutes.

4. Add heavy cream and simmer until the consistency is like a creamy porridge.

5. Reduce the heat, add pickled carrots, pickled fennel, chives, and half of the Västerbotten cheese.

6. Turn off the heat and season with lemon juice and salt.

Assembly:

1. Arrange the stockfish on top of the barley risotto.

2. Add thin slices of romanesco and radish, sprinkle with the remaining cheese, and garnish with chervil.