John Myers
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Lemon Pearl Barley Sotto
The perfect lemon pearl barley sotto recipe with a picture and simple step-by-step instructions.
Pearl barley sotto:
- 2 Fresh shallots
- 1 Clove of garlic
- 4 Rods Celery
- 1 small Carrot
- Pearl barley coarse
- 2 Bay leaves
- 250 ml Riesling
- 750 ml Vegetable broth
- 2 tbsp Butter
- 50 g Freshly grated Parmesan
- Lemon fresh
- Seasoned salt from my KB
- Garlic pepper from my KB
- Telly cherry pepper
- Freshly grated nutmeg
Zander & Prawns:
- 4 Pikeperch fillet without bones
- 8 Prawn fresh
- 5 tbsp Butter
- Salt and pepper
Pearl barley sotto:
- Peel shallots, garlic and carrots, clean celery, wash. Finely dice everything. Bring the broth to the boil and keep it warm! Heat the butter in a saucepan and fry the shallots in it until crispy, then add the carrots, celery and garlic cubes, fry briefly! Then add pearl barley and sizzle briefly. Then deglaze with wine and bring to the boil briefly. Shift down!
- Now gradually add the warm broth and stir again and again over medium heat! Until the broth is used up!
Zander & Prawns:
- Brown 4 tablespoons of butter in a pan and put in a bowl, halve the pikeperch, heat 1 tablespoon butter in a pan and fry the pikeperch on the skin side for 3 minutes until crispy. Add the prawns after 2 minutes. After 3 minutes turn everything over and remove from the stove! To let go!
Barley sotto:
- Wash the lemon with hot water and grate the peel, halve the lemon and press Then add lemon juice, peel and Parmesan to the sotto and season with seasoned salt, garlic pepper, pepper and nutmeg!
- Now distribute the barley sotto on plates, add the pikeperch and prawns and spread the nut butter over the fish! 🙂 Serve with a green salad!
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