back to cookbook
Trout Fillets with Pearl Barley
0
Average: 0 (0 votes)
(0 votes)
Rate recipe
Show all reviews

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
back to cookbook
print shopping list
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.
Related Recipes
Fall Favorites
Get Fit!
Simple, But Good
Weeknight Dinners
Popular Cookbooks
Related Recipes
App Download
Recipe of the Day
Popular Cookbooks
Video of the Week
Current Recipe Search
Related Articles
Cookbooks of the week