Monkfish in Porcini Mushroom Dust with Parsley Barley Risotto

Preheat the oven to 160 degrees (circulating air 140 degrees). Halve the peppers, clean, wash, dab and place on a baking sheet lined with baking paper. Cook in the oven for 40 minutes. Remove the bell pepper and cover it in a bowl and let it rest for 10 minutes. Then peel off the skin and cut the pepper into strips. Pluck the needles from a sprig of rosemary, chop them finely and add to the pepper strips with the olive oil. Season to taste with salt and pepper.

Wash the pearl barley under running water. Bring the vegetable stock to the boil, cover with the pearl barley, bay leaves and chilli and let simmer for 35 minutes. Drain the pearl barley. Pluck the parsley leaves. Peel off a garlic. Finely puree the parsley with corn oil, ½ teaspoon salt and the peeled garlic. Just before serving, heat the pearl barley in a saucepan with the parsley puree. Stir in the butter and lemon zest. Season to taste with salt, pepper and nutmeg.

Preheat the oven to 180 degrees (fan oven 160 degrees), rinse and pat dry the fish fillets, season with salt and pepper. In an ovenproof pan, heat 2 tablespoons of olive oil, fillets in 2 minutes. fry all over. Add 2 sprigs of rosemary and the remaining pressed garlic. Finish cooking in the oven in 10-12 minutes. Take the fillets out of the oven and dust with porcini mushroom powder.

Arrange the monkfish fillets on the barley risotto, garnish with rosemary and garlic if necessary. Briefly heat the peppers and lay them around.