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Ingredients
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Main Ingredients
Method
Cooking Instructions
Prepare the Farro
In a medium saucepan, combine the farro and 4 cups of vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 30-40 minutes until the farro is tender. Drain any excess liquid and set aside.
Sauté the Leeks
In a large skillet, heat the olive oil and 1 tablespoon of butter over medium heat. Add the sliced leeks and sauté for about 5-7 minutes until softened. Season with salt and pepper.
Prepare the Creamed Farro
Stir the cooked farro into the skillet with the leeks. Add the heavy cream and remaining butter. Cook for an additional 5 minutes, stirring often until the mixture is creamy and heated through. Fold in the chopped sorrel leaves and adjust seasoning if necessary.
Cook the Arctic Char
In another skillet, heat a little olive oil over medium-high heat. Season the Arctic char fillets with salt and pepper. Place the fillets skin-side down and cook for about 4-5 minutes, then carefully flip and cook for another 3-4 minutes until the fish is opaque and flakes easily.
Serve the Dish
To serve, place a generous scoop of the creamed farro on each plate. Top with a fillet of Arctic char and sprinkle with toasted pine nuts. Garnish with additional sorrel leaves if desired.