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Pearl barley risotto with haddock

This was actually supposed to be a recipe for pearl barley risotto with cod, but because there was no cod in the supermarket, only haddock, I changed my mind. In Iceland it's good to be as flexible as possible if things turn out differently than planned!


Ingredients for 4 persons

200 g barley pearls
600 ml water
1 tsp salt

1 Tbsp butter
1 onion
1 - 2 carrots
1 zucchini
100 g mushrooms
1/2 tsp dried thyme
1 Tbsp chopped parsley
1/2 tsp coarse sea salt
1 pinch of ground pepper
4 Tbsp cream
2 Tbsp parmesan

500 g fish fillets
1 pinch of coarse sea salt
1 Tbsp rapeseed oil


Preparation

Cook the barley in the salted water for about 40 minutes until the barley has absorbed all the water.

Peel the onion, carrots and zucchini and cut into small pieces.

Wash, clean and chop the mushrooms.

Then heat the butter in a pan and fry the vegetables.

Add the cooked pearl barley and let stand briefly.

Then add the thyme and chopped parsley and season with salt and pepper.

Remove the pan with the vegetables from the heat, add the cream and grated Parmesan and stir everything gently.

Let stand for a few minutes while you prepare the fish:

Halve the fish fillet, dry with kitchen paper and season with a little salt.

Heat the rapeseed oil in a pan and fry the fish for about 5 minutes on each side.

Then arrange the pearl barley risotto on the plate, place the fried fish on top, sprinkle with a little fresh parsley and serve.

[Translated from here.]