Brook trout on alpine minestrone

Ingredients for 4 servings:

• 4 fish fillets (brook trout)
• 200 g rolled barley
• 100 g carrot(s)
• 100 g celery
• 100 g spring onion(s) or leek
• 100 g kohlrabi
• 2 cloves garlic
• 1 bay leaf
• 400 ml vegetable stock
• 1 sprig(s) parsley
• 1 sprig(s) lovage
• 1 sprig(s) marjoram
• salt and pepper

Instructions

Working time approx. 25 minutes; Rest time approx. 8 hours; Cooking/baking time approx. 20 minutes; Total time approx. 8 hours 45 minutes

from the steamer

Soak the pearl barley in plenty of water for about 8 hours, if possible, then drain (otherwise it will need to be briefly pre-cooked). Peel and dice the carrots, kohlrabi, and celery. Wash the leek or onion and slice finely. Peel the garlic and slice finely. Place everything in a solid cooking container along with the pearl barley and the bay leaf and fill with the vegetable stock. Season with salt and pepper and steam in a steamer at 95°C for 12 minutes. Then lightly salt the washed char fillets, place them on the minestrone, and season with parsley, lovage, and marjoram. Steam at 95°C for another 8 minutes. Season the minestrone again to taste and serve with the char.