Summary

Ingredients

• 600 g fish fillet (s), (pikeperch fillet) with skin
• 1 large onion (s)
• 1 piece (s) ginger, peeled, approx. 3 g
• 100 ml white wine, dry
• 400 ml vegetable stock
• 1 bay leaf
• 3 allspice grains
• 2 juniper berries
• salt
• Pepper, from the mill
• 50 g butter
• some clarified butter, for frying
• 200 g pearl barley, (pearl barley)
• some parsley, for garnish

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Instructions

1. 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).
2. When the pearl barley is in the pot, you can melt the butter in a pan over the lowest heat and let it brown.
3. In the meantime, divide the pikeperch fillet into 4 or 8 pieces.
4. 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.
5. 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.