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Trout Fillets with Pearl Barley
(0 votes)
Difficulty:
moderate
Preparation:
45 min.
Preparation
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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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