Crispy Pikeperch on Pearl Barley Risotto
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 200 g pearl barley
- 4 red pepper (s)
- 4 bell pepper (s), yellow
- 5 cloves garlic
- 10 shallot (s)
- 1 liter poultry broth
- 150 g parmesan cheese
- 100 g cream
- 1 sprig rosemary
- 2 fish fillet (s) (pikeperch), with skin, 500 g each
- olive oil
- Salt and pepper, from the mill
Print Recipe
Pin Recipe Instructions
- Cut the peppers into very small cubes and set aside. Also cut the shallots and garlic into fine cubes and sweat in a little olive oil until translucent. Now add the pearl barley, season with salt and deglaze with the stock. Simmer for about 15 minutes on a low heat and then add the peppers and cream and cook for another 8 minutes. Finally add the finely grated parmesan and serve.
- Put the pikeperch skin-side into the hot pan and press it down a little with a palette so that the skin lies nice and smooth on the bottom of the pan. When the skin is nice and crispy, add a little butter, garlic and rosemary and finish frying.
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