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Home > Recipes > Pearl barley and fennel risotto with fresh snapper

Pearl barley and fennel risotto with fresh snapper
( SERVES 2 )

Geoff Scott

Publication: Bite

Bite

Ratings: 4.0 / 5 FROM 2

Pearl barley and fennel risotto with fresh snapper

Photo by Tamara West

4.0 / 5 FROM 2

A nice piece of fresh fish pan fried or steamed has to be one of life’s greatest culinary pleasures. A sensible serving size of protein is a good balanced way to finish the day. I like to serve this nutty and nutritious risotto as a base for any fish or seafood. Extra risotto can be frozen and reheated gently in the microwave.

For the risotto

7 Tbsp Olive oil
1 cup Mushroom, sliced
½ cup Fresh fennel, diced small
½ cup Onion, small diced
½ cup Celery, small diced
1 tsp Garlic, grated
½ cup White wine
1½ cups Pearl barley, washed in cold water
3 cups Fish stock
1 Tbsp Fresh thyme, chopped
1 Tbsp Fresh rosemary, chopped
1 Tbsp Fresh oregano, chopped
½ cup Parmesan cheese, grated
4 Tbsp Olive oil

For the fish

2 pieces Fresh fish, 150g each
1 tsp Salt
1 Tbsp Rice bran oil
1 Tbsp Spring onion, sliced

Directions

  1. For the risotto, heat 1 Tbsp of the oil in a large frying pan and cook the mushrooms until caramelised, remove from the pan and keep on the side.
  2. Place a further 2 Tbsp olive oil in the pan, add the diced vegetables and gently fry until lightly caramelised, add the garlic, then wine and simmer to reduce until wine has almost evaporated. 
  3. Add the barley and cover with hot stock. Cover with a lid and simmer for 30 minutes. At this stage all the stock will be absorbed into the barley.
  4. Fold in the herbs, parmesan and remaining 4 Tbsp olive oil, season with freshly ground white pepper and extra salt if necessary.
  5. Heat rice bran oil in a large frying pan. Season the fish with sea salt and cook until golden, turn over, remove from the pan and keep on the side. 
  6. Spoon risotto on to hot plates, place mushrooms on top and lastly fish.
  7. Garnish with sliced spring onions.
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http://www.bite.co.nz/recipe/10557/Pearl-barley-and-fennel-risotto-with-fresh-snapper/

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Bite Magazine

Dedicated to food and wellbeing, Be Well is The New Zealand Herald's weekly Monday magazine that celebrates your relationship with food. Be Well offers recipes and kitchen tips contributed by some of New Zealand's most talented cooks and chefs, reviews and insider knowledge on where to eat in New Zealand and abroad, gardening and fresh food tips as well as new trends to help you live well.
Be Well – Your recipe for life.

© NZME. Publishing Ltd, 2019

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