Johann Lafer: Monkfish fillet in a herb-nut coat with orange-saffron pearl barley (starter)

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Roast nuts in a coated pan without fat. Take them out, let them cool down a little and chop them into small pieces. Wash parsley, 4 stalks of thyme, chervil and 1 sprig of rosemary, shake dry and chop the leaves or needles finely.

2. 2

   Mix nuts and chopped herbs. Peel and finely dice the shallot. Wash the orange, rub dry and peel 1/2 orange. Cut oranges in half and squeeze the juice. Heat 1 tablespoon of oil in a pot.

3. 3

   Briefly sauté the shallot, saffron, orange peel and barley in it, then deglaze with orange juice. Add the fish stock little by little, stirring from time to time. Always add the next portion of liquid only after the barley has absorbed the liquid.

4. 4

   Cook for a total of 25-30 minutes. Season the barley with salt, pepper and chili flakes. Heat 1 tablespoon of olive oil in a frying pan. Wash the monkfish, dab dry and season with salt, pepper and lemon juice.

5. 5

   Then turn in flour, knock off excess flour. If necessary, halve the garlic. Add fish, garlic, 1 stalk of thyme and rosemary to the pan. Sauté the fish in the pan until it is very hot. Remove the monkfish and place it on a baking tray or a large ovenproof dish.

6. 6

   Cook the monkfish in a preheated oven (electric cooker: 125 °C/ convection oven: 100 °C/ gas: not suitable) for 15-20 minutes. Remove fish from the oven and turn in the nut-herb mixture. Whip the cream with a whisk until semi-solid and fold into the barley.

7. 7

   Cut the fish into 8 slices and arrange on the barley.

Nutrition Facts

KCAL
310 kcal

CARBS
25 g

FATS
15 g

PROTEINS
20 g