Barley “Risotto” with King Crab and Pike

This is a Nordic style seafood risotto.

INGREDIENTS:

Serves four people

⅔ pound/ 300 g pearl barley

1 quart/ 1 liter fish or shellfish stock

⅓ pound / 150 g raw king crab meat

⅓ pound / 150 g fish fillets

4 tablespoons butter

3-4 tablespoon cream

parsley

PREPARATION:

Making risotto is difficult, getting the right softness while keeping just the right level of chewiness with rice. If you use barley, it is easy!

Do like this:

Rinse the barley in cold running water or 5 minutes. Soak in stock overnight.

Before serving, bring to a boil. Reduce heat and let simmer for 30 minutes. Add more stock or water if it dries out.

Cut the fish and crab into smaller pieces.

Just before serving, heat butter in a large, non-stick skillet over medium high heat. Fry the fish and crab for 4-5 minutes. Spoon over butter while frying.

Stir cream and parsley into the barley. Add to plates or one large serving tray. Top with the fish and the butter from the pan.