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1
In saucepan, bring stock and wine to simmer; maintain at simmer.
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2
Meanwhile, in separate saucepan, heat half of the oil over medium heat; cook onion and garlic till softened.
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3
Stir in barley.
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4
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.
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5
Add in pepper and salt.
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6
(Make-ahead: Cover and set aside for up to 20 min; rewarm if necessary.)
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7
With fork, stir in remaining oil.
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8
Curry Sauce:In large deep skillet, heat butter over medium heat; cook shallot, stirring, till softened, 2 min.
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9
Add in wine and vinegar; bring to boil over high heat.
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10
Boil till syrupy, about 5 min.
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11
Add in stock and bring to boil; boil hard till reduced to 1 c. (250 mL), about 30 min.
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12
Add in cream; boil till thick sufficient to coat back of wooden spoon, about 5 min.
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13
(Make-ahead: Set aside for up to 30 min; rewarm.)
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14
Whisk in curry paste and tarragon.
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15
Arctic Char:Meanwhile, in large ovenproof skillet, heat oil over medium-high heat.
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16
Season char fillets with salt and pepper.
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17
Place, skin side down, in skillet; cook for 5 min or possibly till skin is crispy.
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18
Transfer to 450 F (230 C) oven; roast for 5 min or possibly till fish flakes easily when tested.
