Loup de mer (sea bass) with barley risotto and pesto

Name: Loup de mer (sea bass) with barley risotto and pesto
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 30 g Pine nuts; 400 ml Vegetable broth; 2 Shallots; 20 g Butter; 200 g Pearl barley; 150 ml White wine; 1 Bay leaf; 1 Cloves; 1 collar Basil; 1 Garlic clove; 12 TABLESPOONS Olive oil; 130 g grated parmesan cheese; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 Sea bass fillets (180-200 g each)

AUTHOR
Andrew Gay

DIFFICULTY
very easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

30 g Pine nuts
400 ml Vegetable broth
2 Shallots
20 g Butter
200 g Pearl barley
150 ml White wine
1 Bay leaf
1 Cloves
1 collar Basil
1 Garlic clove
12 TABLESPOONS Olive oil
130 g grated parmesan cheese
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 Sea bass fillets (180-200 g each)

Directions

1
Roast the pine nuts in a pan without fat, take them out immediately and let them cool down. Bring the stock to the boil. Peel and finely chop the shallots. Heat butter in a pot and fry shallots until translucent. Add barley, steam for about 1 minute and deglaze with white wine. Bring to the boil, add hot stock, bay leaf and cloves. Cover and simmer at low heat for about 20 minutes
2
Wash the basil, shake dry and pluck the leaves, except for a little to garnish. Peel and roughly chop the garlic. Finely chop pine nuts, basil, garlic, 10 tbsp. oil and 50 g Parmesan cheese in a blender or universal chopper. Season to taste with salt and pepper
3
Wash the fish fillet, dab dry and season with salt and pepper. Heat 2 tablespoons of oil in a large frying pan, fry the fish for 3-4 minutes on the skin side first. Then turn and fry for 1/2-1 minute on the meat side. Stir 80 g Parmesan cheese into the finished barley risotto, season to taste with salt and pepper. Arrange sea bass and risotto on 4 plates. Spread some pesto on each plate and garnish with basil