Poached River Char With Pearl Barley, Winter Root Vegetables, Napa Riesling-Chive Veloute Recipe

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Nutrition per serving    (USDA % daily values)
CAL
1390
FAT
323%
CHOL
218%
SOD
44%

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Ingredients for 4 servings

4 (2 1/2- ounce) char fillets

1 clove

1 ounce vermouth (recommended: Noilly Prat)

1 bay leaf

3 ounces pearl barley

2 tablespoons shallot brunoise (1/8-inch cubes)

2 tablespoons dry white wine

1/4 cup dry white wine

1 1/4 cups fish stock

1 tablespoon butter, plus 1 tablespoon cold butter, cut into cubes

2 ounces diced vegetables, such as fennel, leek, celery, shallots

1/4 cup chicken stock, warmed

1 tablespoon butter, plus 4 tablespoons, cut into cubes

2 ounces fresh chives, snipped

6 ounces root vegetables, such as carrot, celeriac, leeks, and kohlrabi, julienned

8 cups court bouillon

3 ounces double cream

Chicken stock

2 white peppercorns, crushed

1 cup heavy cream

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