Recipe

2 smoked whitefish

Barley risotto with chanterelles:

1/2 onion

0.4 liter unhusked barley (or wheat or brown rice)

0.1 liter chanterelle mushrooms

1 teaspoon butter

0.6 liter chicken stock

0.1 liter dry white wine

100 g goat cheese (or Parmesan or other strong flavored cheese)

1 teaspoon coarse salt

1/2 teaspoon black pepper

Pre-soak barley in water at least 5 hours. Dice the onions and sautée in butter. Add barley and chanterelles. Briefly sautée the whole mixture. Add chicken stock and white wine. Simmer, covered, for 20 minutes, stirring occasionally. Then add cubed cheese and a dash of milk, if desired, salt and pepper to taste.

Fish sauce:

1/4 red onion

1/2 untreated lemon

200 g creme fraiche

fish roe

pinch of freshly ground pepper

Finely dice red onion. Grate lemon peel. Add creme fraiche, fish roe and fresh pepper, and stir gently.