Barley risotto
easy
90 mins
90 mins
Ingredients
- 50 g Pearl barley
- 5 Shallots
- 4 TABLESPOONS Butter or margarine
- 400 ml Poultry stock
- 1 Bay leaf
- 5 Peppercorns
- 100 ml Milk
- 75 g Potatoes
- 75 g Carrots
- 75 g Leeks (leek)
- 1/2 bunch Chives
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 30 g Parmesan cheese
- 1 TABLESPOON Capers
- 50 ml White wine
- 2 TABLESPOONS double cream
- 1/2 Pot of chervil
- 4 Pike-perch fillet (approx. 100 g each)
- 7-10 Tbsp Lemon juice
- 7-10 Tbsp Lemon
Directions
- 1
Wash the barley. Peel and finely dice the shallots. Heat 1 tablespoon of fat. Sauté 2 shallots in it. Add the barley. Deglaze with 300 ml poultry stock. Add bay leaf and peppercorns.
- 2
Cover and leave to swell for approx. 1 hour. Then add milk. In the meantime, peel and wash the potatoes and carrots and dice them very finely. Clean, wash and also dice the leek. Wash the chives and cut into small rolls.
- 3
Just before serving, melt 1 tablespoon of fat. Sauté the vegetables in it. Add barley and chives. Season to taste with salt and pepper. Slice Parmesan cheese over it. For the sauce, sauté the remaining shallots and capers in 1 tablespoon of melted fat.
- 4
Douse with white wine. Let it boil down at high heat for 5 minutes. Add the rest of the chicken stock and bring to the boil. Refine with double cream. Season to taste with salt and pepper. Pluck off the chervil leaves and sprinkle on top.
- 5
Wash the fish fillets and dab them dry. Sprinkle with lemon juice, season with salt and pepper. Fry in the remaining hot fat on each side for about 2 minutes. Serve everything garnished with lemon.
Nutrition Facts
310 kcal
15 g
15 g
27 g
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