Pikeperch Fillet with Pearl Barley

Summary

Prep Time	25 mins
Cook Time	30 mins
Total Time	55 mins
Course	Main Course
Cuisine	European
Servings (Default: 4)

Ingredients

Instructions

Peel and finely dice the onion, finely chop the ginger. Sweat the onions and ginger in a little clarified butter until translucent, pour in the white wine and reduce a little. Now add the vegetable stock with bay leaf, allspice and juniper berries and bring to the boil. Add the pearl barley to the broth and cook over a low heat with the lid on for about 30 minutes. If necessary, add some liquid (broth or water).
When the pearl barley is in the pot, you can melt the butter in a pan over the lowest heat and let it brown.
In the meantime, divide the pikeperch fillet into 4 or 8 pieces.
Shortly before the end of the cooking time, heat the clarified butter in a pan. Fry the pikeperch pieces on the skin over low to medium heat for about 3 minutes, then turn and fry for another minute on the other side, switch off the stove by then, the residual heat is enough. Then salt and pepper.
Remove the spices from the pearl barley, add salt and pepper to taste. Distribute the pearl barley on 4 plates and drizzle the browned butter over them. Place the pikeperch fillet pieces on top and garnish with parsley leaves.

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