Trout Fillets with Pearl Barley
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Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
Ingredients
for
4
- Ingredients
- 1 ⅛ cups Pearl barley
- 4 Tbsps Oil
- 2 carrots (peeled and diced)
- 1 Leek (washed and chopped)
- ⅔ cup Rutabaga (peeled and diced)
- 4 pcs Salmon fillet (or trout)
- lemons (juiced)
- 2 Pesto
Preparation steps
1.
Rinse the pearl barley under running water and cook in a large pan of salted boiling water for about 25 minutes or until just tender. Drain well.
2.
Meanwhile, heat 2 tbsp oil in a wide pan and cook the carrots, leek and swede until soft. Mix with the cooked pearl barley and season with salt and pepper.
3.
Wipe the pan and add a little more oil. Sprinkle the fish with salt and lemon juice and fry skin side down until the skin is crisp. Turn the fish over, cook for another 1 minute then transfer to serving dishes with the pearl barley.
4.
Stir the remaining oil into the pesto and drizzle over the dish.
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