Entrées

Halibut & Pearl Barley Risotto

2 shallots

2 stalks of celery

1 carrot

1 cup Gorgonzola

5 Tbsp. oll

7 ounces pearl barley

2½ cups vegetable stock

1 Tbsp. butter

7 ounces grapes, mixed

4 halibut fillets

4 twigs of sage

Salt

Pepper, freshly milled

Peel the shallots and dice finely. Wash the celery and carrots, remove the ends, and dice finely. Cut the Gorgonzola into small pieces.
Heat 2 Tbsp. of oil in a pot, and sweat the shallots in this. Add the vegetables, and fry briefly. Then add the pearl barley, and sweat briefly until slightly translucent.
Deglaze with the vegetable stock, and add sufficient liquid to cover the pearl barley. Allow to simmer for 25 minutes, repeatedly adding stock until it has all been used up.
Shortly before the end of the cooking time, stir in the Gorgonzola and butter. Season the risotto with salt and pepper.
Wash the grapes and pat dry. Then cut in half, and remove any seeds. Rinse the halibut with cold water, pat dry, and season with salt.
Heat the remaining oil in a nonstick pan, and fry the halibut in this on each side for around 3 minutes. Shortly before the end of the cooking time, add the grapes and sage.
Remove the halibut from the pan and season with pepper. Together with the grapes and pearl barley risotto, arrange on plates and serve immediately.