Steelhead Trout with Creamy Barley & Herb Salad

Place chopped leek, chopped carrot, celery, 1 garlic clove, parsley stem, 1/8 bay leaf and peppercorns on a double layer of cheesecloth. Bundle up and tie with kitchen string to create a sachet. Gently smash the sachet to release some of the aromas. Heat 2 tablespoons oil in a medium saucepan over medium heat. Add barley and cook, stirring, until toasted, 1 to 3 minutes. Add water and the sachet. Bring to a boil over high heat. Reduce to a simmer and cook, stirring occasionally, until the water is mostly absorbed and the barley is tender and creamy, 35 to 40 minutes. Discard the sachet.

Meanwhile, combine broth, lemon, cinnamon stick and the remaining whole bay leaf in a medium saucepan. Bring to a boil. Reduce heat to maintain a lively simmer and cook until reduced to 2 1/2 cups, 20 to 25 minutes. Strain (discard solids). Cover to keep warm.

Heat 1 tablespoon oil in a large nonstick skillet. Add turnip and the remaining diced leek top and carrot; cook, stirring, until just tender, about 1 minute. Stir the vegetables into the barley along with 1 tablespoon butter, sliced chives, horseradish and 1/2 teaspoon salt. Cover to keep warm. Wipe out the skillet.

Sprinkle trout with cracked pepper and the remaining 1/2 teaspoon salt. Heat 1 1/2 tablespoons oil in the skillet over medium-low heat. Add the trout and cook for 8 minutes. Turn the trout and add the remaining 1 tablespoon butter, 1 garlic clove and thyme. Cook, basting once or twice with the butter mixture, until the fish flakes with a fork, about 6 minutes more.

To serve, combine the remaining parsley leaves, chive pieces, tarragon and chervil in a small bowl. Divide the barley among 4 bowls. Top each with a piece of trout and some of the herbs. Pour 2/3 cup of the warm broth around the barley. Sprinkle with more herbs and drizzle with the remaining 1/2 tablespoon oil.