Pearl barley risotto with redfish

Ingredients for 4 servings:

• 250 g pearl barley
• 1 onion(s)
• 1 clove(s) garlic
• 250 ml chicken broth
• 200 ml white wine
• 50 g cheese (Gorgonzola)
• 3 tbsp crème fraîche
• ½ bunch parsley
• 20 g butter
• salt and pepper
• 300 g redfish fillet(s)
• lemon juice
• 2 eggs
• 1 bunch of dill
• 2 tbsp flour

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Rinse the pearl barley in a sieve. Peel and finely chop the onions and garlic, and sauté in a pan with hot olive oil until translucent. Add the pearl barley and fry briefly. Then add the stock and cook the pearl barley over low heat for about 20 minutes, stirring frequently and mixing in the wine. Season the pearl barley risotto with salt and pepper. Season the redfish fillet with salt, pepper, and lemon juice. Beat the eggs with the dill. Dip the redfish fillet first in the flour and then in the egg. Slowly fry the redfish in a pan with hot olive oil. Dice the Gorgonzola and mix it into the pearl barley risotto along with the crème fraîche, parsley, and butter. The risotto should be creamy and not dry or solid. Serve the risotto in soup bowls and top with the redfish fillet.