Danube Salmon with Pearl Barley

Soak the barley in water overnight. The next day, drain in a colander and stand to allow to drain. Peel the carrots and finely dice. Mix with the pearl barley in a pot and cover with broth. Season with salt, pepper and nutmeg, cover and bring to a boil. Simmer gently about 20 minutes and add broth as needed. The liquid should be completely absorbed when finished.

For the sauce: Peel the shallot and finely chop. Sweat in 1 tablespoon hot butter. Deglaze with the broth, pour in the cream and simmer for about 5 minutes.

Rinse the nettle leaves and pluck. Fry some leaves briefly in hot oil and drain on paper towels. Blanch the remaining leaves in boiling salted water. Rinse with cold water, drain well and mash finely with the olive oil and the lemon juice. Season with salt and pepper.

Rinse the fish, pat dry and cut into 8 equal pieces. Place in a buttered steamer basket, season with salt and pepper, cover and steam about 8 minutes.

Add the rest of the butter to the cream sauce, season with salt, pepper and nutmeg and blend until frothy with a hand blender.