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1
Heat the 1 tablespoon of the butter in a skillet set over medium heat.
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2
Cook the diced vegetables until softened but not browned, and then deglaze the pan with the vermouth and white wine.
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3
Add the fish stock, cream, double cream, bay leaf, clove, and peppercorns.
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4
Cook until it thickens and then pass through a sieve.
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5
Return the sauce to the pan and simmer to reduce to the desired consistency.
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6
Before serving the sauce, stir in the 1 tablespoon of cold butter and finish with the chives.
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7
Bring the court bouillon to a simmer in a saucepan over low heat.
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8
Put the char fillets in a saute pan, and drain the court bouillon on top of the fish.
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9
Slowly let the fish poach without denaturing the fish protein.
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10
Heat 1 tablespoon of the butter in a small saucepan over medium heat.
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11
Cook the shallots until softened but not browned.
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12
Add the barley and deglaze the pan with the wine.
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13
Slowly add the chicken stock, a little at a time, stirring frequently.
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14
To finish, stir in the 4 tablespoons of cubed butter.
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15
Bring a pot of salted water to a boil.
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16
Blanch the vegetables briefly and then shock in a bowl of ice water to stop the cooking.
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17
To serve, heat the vegetables in a saucepan with a little chicken stock.
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18
Put a spoonful of the barley risotto in the middle of a deep dish.
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19
Place the poached char on top and cover with a generous amount of the chive sauce.
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20
Decorate with the winter root vegetable julienne.
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21
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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22
The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
