Loup de Mer with barley risotto and pesto

AUTHOR
Xavier Baldwin
DIFFICULTY
very easy
RATING
3 3
COOK TIME
50 mins
TOTAL TIME
50 mins

Ingredients

Servings: 4
  • 200 g Pearl barley
  • 2 Shallots
  • 20 g Butter
  • 1/4 l dry white wine
  • 3/4 l hot vegetable stock
  • 1 Bay leaf
  • 1 Cloves
  • 2 TABLESPOONS Pine nuts
  • 1 potty Basil
  • 1 Garlic clove
  • 100 g Parmesan
  • 120 ml Olive oil
  • 7-10 Tbsp salt, pepper
  • 4 Fish fillets (with skin, 180-200 g each; e.g. sea bass)

Directions

  1. 1

    For the risotto, wash pearl barley in a sieve and drain. Peel and finely dice the shallots. Heat butter in a pot and sauté shallots. Add the pearl barley and steam for about 1 minute.

  2. 2

    Pour on wine, almost let it boil down. Add hot broth, bay leaf and clove. Simmer at low heat for about 25 minutes (the barley should still have a slight bite), stirring frequently.

  3. 3

    For the pesto, roast pine nuts in a pan without fat until golden brown, let them cool down. Wash the basil and shake dry. Pluck off the leaves. Peel garlic and chop roughly. Grate the Parmesan finely.

  4. 4

    Puree 30 g parmesan, pine nuts, basil and approx. 10 tbsp. oil with a hand blender. Season to taste with salt and pepper.

  5. 5

    Rinse fish fillets cold, dab dry and season with salt and pepper. Heat 2 tablespoons of oil in a large frying pan, fry the fish in it over high heat on the skin side for 3-4 minutes. Turn and fry over medium heat for about 1 minute.

  6. 6

    Stir the rest of the parmesan into the risotto, season with salt and pepper. Arrange fish fillets and risotto with pesto.