Barley Risotto with Redfish
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g pearl barley
- 1 onion (s)
- 1 clove garlic
- 250 ml chicken broth
- 200 ml white wine
- 50 g cheese (Goronzola)
- 3 tablespoon crème fraîche
- 0.5 ½ bunch parsley
- 20 g butter
- salt and pepper
- 300 g redfish fillet (s)
- Lemon juice
- 2 egg (s)
- 1 bunch dill
- 2 tablespoon flour
Print Recipe
Pin Recipe Instructions
- Rinse the pearl barley on a sieve. Peel and finely chop onions and garlic and sauté in a saucepan with hot olive oil until translucent. Add the pearl barley and fry briefly. Then add the broth and cook the pearl barley over low heat for approx. 20 minutes. Stir again and again and mix in the wine. Season the barley risotto with salt and pepper. Season the redfish fillet with salt, pepper and lemon juice.
- Beat the eggs with the dill. Pull the redfish fillet through the flour and then through the egg. Slowly fry the redfish in a pan with hot olive oil. Cut the Gorgonzola into cubes and mix into the barley risotto with the creme fraiche, parsley and butter. Risotto should be creamy and not dry or firm. Arrange the risotto in soup plates and top with the redfish fillet.
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