Barley risotto with salmon trout

Name: Barley risotto with salmon trout
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 100 g Mushrooms; 1 Onion; 1 Garlic clove; 4 TABLESPOONS Olive oil; 200 g Pearl barley; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 600 ml Vegetable broth (instant); 150 ml dry white wine; 1 collar Rocket; 10 Stem(s) Thyme; 600 g Salmon trout fillets; 40 g sliced parmesan cheese; 7-10 Tbsp Lime corners

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

100 g Mushrooms
1 Onion
1 Garlic clove
4 TABLESPOONS Olive oil
200 g Pearl barley
7-10 Tbsp Salt
7-10 Tbsp Pepper
600 ml Vegetable broth (instant)
150 ml dry white wine
1 collar Rocket
10 Stem(s) Thyme
600 g Salmon trout fillets
40 g sliced parmesan cheese
7-10 Tbsp Lime corners

Directions

1
Clean, clean and slice the mushrooms. Peel and finely dice onion and garlic. Heat 2 tablespoons of oil in a saucepan, fry the mushrooms for 1-2 minutes while turning. Fry onion and garlic over low heat until transparent. Add the barley and sauté briefly.
2
Season with salt and pepper. Add broth and wine bit by bit, stirring from time to time. Add the next portion of liquid only after the barley has absorbed the liquid. Cook for about 30 minutes in total. Sort the rocket, wash, spin dry and cut into 4-5 cm long pieces. Wash the thyme, shake dry and, except for a little garnish, pluck the leaves from the stems. Wash the fish, cut into strips and season with salt, pepper and thyme. Heat 2 tablespoons of oil in a frying pan, fry the fish for about 2 minutes on each side. Fold the rocket under the barley.
3
Wash the thyme, shake dry and, except for a little garnish, pluck the leaves from the stems. Wash the fish, cut into strips and season with salt, pepper and thyme. Heat 2 tablespoons of oil in a frying pan, fry the fish for about 2 minutes on each side. Fold the rocket under the barley. Arrange the barley and fish on plates. Sprinkle with parmesan and garnish with thyme and lime wedges