Arctic Char With Barley Risotto And Curry Sauce

Directions

1. In saucepan, bring stock and wine to simmer; maintain at simmer. Meanwhile, in separate saucepan, heat half of the oil over medium heat; cook onion and garlic till softened. Stir in barley.
2. Add in warm liquid, 1/2 c. (125 mL) at a time, stirring till liquid evaporates and adding more till all liquid is absorbed and barley is tender, about 45 min. Add in pepper and salt. (Make-ahead: Cover and set aside for up to 20 min; rewarm if necessary.) With fork, stir in remaining oil.
3. Curry Sauce:In large deep skillet, heat butter over medium heat; cook shallot, stirring, till softened, 2 min. Add in wine and vinegar; bring to boil over high heat. Boil till syrupy, about 5 min.
4. Add in stock and bring to boil; boil hard till reduced to 1 c. (250 mL), about 30 min. Add in cream; boil till thick sufficient to coat back of wooden spoon, about 5 min. (Make-ahead: Set aside for up to 30 min; rewarm.) Whisk in curry paste and tarragon.
5. Arctic Char:Meanwhile, in large ovenproof skillet, heat oil over medium-high heat. Season char fillets with salt and pepper. Place, skin side down, in skillet; cook for 5 min or possibly till skin is crispy. Transfer to 450 F (230 C) oven; roast for 5 min or possibly till fish flakes easily when tested.