Creamy Asiago Barley with Pan Fried Rainbow Trout, Fresh Asparagus and Shitake Mushrooms
Barley isn’t just for soup or porridge. This ancient grain is as versatile as it is simple to prepare. Here I treat it a bit like risotto, but without all the fuss. Barley naturally forms a creamy sauce base right in the pan, to which you can add your vegetables, protein and seasoning of choice. In the spring, pair it with fresh asparagus, fiddleheads and overwintered spinach, as well as fresh trout from local ponds (or fish counter). Trout are in the salmon family and make a healthier and more sustainable alternative to salmon if that is a favorite of yours. Fun to catch and a great way to connect with the outdoors and to your food. The secret to a crisp skin and concentrated flavor is to salt cure the fish up to two days before cooking.
Ingredients
- 1 cup barley (presoak 1-24 hours)
- 3 cups water or vegetable or chicken stock
- 1 tsp salt
- 1/2 tsp black pepper
- 3 cloves minced garlic
- fresh or dry herbs like thyme, oregano, and parsley
- 2–3 oz of finely grated asiago, parmesan, or romano
- 1–2 tbsp of butter or sour cream
Instructions
Creamy Asiago Barley
- Soak your barley up to 24 hours ahead for quicker and more even cooking
- Using a 3-to-1 liquid to grain ratio, bring barley and stock or water to a simmer and add salt and black pepper
- About 5 minutes before the barley is cooked, add the minced garlic
- With 2 minutes to go, add your fresh herbs
- Turn the heat off when cooked, add your butter or sour cream and cheese and stir
- Adjust consistency with water or cheese to reach desired thickness
Preparing the trout, asparagus and shitakes
- For best results, salt fish and place on a rack in the refrigerator for 3 to 48 hours before cooking.
- Cook or pan fry until the meat begins to flake and pull from the bone when forked. Over cooked fish gets dry and mushy so be careful here. It should reach no more than 140° at the bone.
- Steam or sauté asparagus and shitake with a little butter or olive oil, salt and pepper. Cook until just softening, but with some bite left.
