Pearl barley and fennel risotto with fresh snapper
( SERVES 2 )
Photo by Tamara West
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||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
- 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.