Summary

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

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Instructions

1. 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.
2. 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.