Pearl barley and fennel risotto with fresh snapper
( SERVES 2 )
Photo by Tamara West
12
3/3/2014
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 | Mushrooms, sliced |
| ½ cup | Onion, small diced |
| ½ cup | Fresh fennel, diced small |
| 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 |
| 3 Tbsp | Fresh herbs, equal amounts of thyme, rosemary and oregano |
| 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
- 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.
- 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.
- 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.
- Fold in the herbs, parmesan and remaining 4 Tbsp olive oil, season with freshly ground white pepper and extra salt if necessary.
- 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.
- Spoon risotto on to hot plates, place mushrooms on top and lastly fish.
- Garnish with sliced spring onions.
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