Trout with barley risotto

Ingredients

• 500 g Trout
• 2 tbsp Oilve oil
• 140 g Barley, hulled
• 1 l Vegetable broth, bouillon or consomme, low sodium
• 150 g Spinach
• 30 g Basil, fresh
• 2 pcs Shallot, chopped
• 2 clove Garlic cloves
• 120 g Mushroom, chopped
• 1 pcs Lemon, juiced
• 3 stick Fresh thyme
• 1 pcs Bay leaf, dried
• 3 g Salt and freshly ground black pepper to taste

Method

1. Preheat the oven to 390F. Boil water for the spinach.
2. Cook the rinsed barley in enough broth to overswarm it.
3. Season the whole fishes with salt and pepper and put some lemons slices and thye leafs inside the stomach.
4. Bake the fishes in the oven, covered for 30 minutes, than uncovered for 30 minutes or until golden brown.
5. Cook the spinach and basil. Rinse and let it cool.
6. In a pan heat up 1 tbsp olive oil and cook the mushroom. Set asid the mushroom in a bowl.
7. In the same pan heat up the reamining oil and saute the onion and garlic. Add the bay leaf and thyme, pour in remaining broth. Cook until almost all the liquid is absorbet. (about 1 dl remaining)
8. Add the spinach and basil and cook for another 2 minutes. Remove bay leaf and thyme and blend until creamy.
9. Combine the cooked barley and mushroom with the spinach cream.
10. Serve the baked trout with the spinach rizotto. Enjoy!