John Myers
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Schwerin Sea Fish Fried on Barley Risotto with Seasonal Salad
The perfect schwerin sea fish fried on barley risotto with seasonal salad recipe with a picture and simple step-by-step instructions.
For the fish:
- 5 Pc. Redfish fillet
- 70 ml Olive oil
- 5 tbsp Butter
- 200 g Cornmeal
- Salt and pepper
For the barley risotto:
- 200 g Pearl barley
- 2 Pc. Carrots
- 2 Pc. Shallots
- 1 Pc. Leek
- 2 Pc. Celery sticks
- 1 l Vegetable broth
- 100 ml Cream
- Chopped parsley
- 50 g Hard cheese
- Butter
For the salad.
- 100 g Arugula
- 100 g Lamb’S lettuce
- 5 Pc. Physalis
- 2 tbsp Olive oil
- 1 tbsp Apple Cider Vinegar
- 1 tbsp Water
- Maple syrup
Risotto
- Wash the pearl barley briefly and let it soak in water a few hours beforehand, then pour it off and collect the water in a watering pot (also serves for pouring on, because of the starch). Clean, wash and finely dice the vegetables. Heat some butter in a saucepan. Steam the vegetables until translucent. Add the pearl barley and sauté briefly.
- Gradually add the vegetable stock and the water for the pearl barley and let it boil down. Cook everything, stirring occasionally, for about 25 to 30 minutes. Season with salt and pepper. Fold in the cream and grated cheese. Arrange the risotto and serve sprinkled with parsley.
salad
- Wash the lettuce leaves thoroughly, shake dry and cut into bite-sized pieces. Mix the oil, vinegar and water with the spices, spread over the lettuce leaves, mix briefly and serve on the plate as a side dish.
Redfish fillets
- Wash the fillet pieces, pat dry, season with salt and pepper. Put the cornmeal in a deep plate and roll the fish fillets on both sides. In the prepared, hot pan with the oil-butter mixture, first fry the fish with the skin side for about two minutes, then turn the fillets. Arrange the fish on preheated plates that have been in the oven at 50 degrees.
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