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Categories:
nuts flat leaf parsley chervil thyme rosemary olive oil shallot saffron threads oranges pearl barley fish stock chilli flakes fillet lemon juice flour garlic whipping cream
Viewed: 24 - Published at: 5 years agoIngredients
- 3 5/16 tablespoons macadamia nuts
- 4 sprigs fresh flat leaf parsley chopped
- 4 sprigs fresh chervil chopped
- 5 sprigs fresh thyme 4 sprigs chopped, 1 sprig left whole
- 2 sprigs fresh rosemary 1 sprig chopped, 1 sprig left whole
- 2 tablespoons olive oil
- 1 shallot peeled and finely diced
- 1 pinch saffron threads
- 2 oranges small, juiced, plus zest of 1/2
- 1/2 cup pearl barley
- 7/8 cup fish stock
- 1 pinch chilli flakes
- 7/8 pound monkfish fillet
- 2 tablespoons lemon juice
- 2 tablespoons plain flour
- 2 cloves garlic peeled and halved
- 3 tablespoons whipping cream
Method
- For barley risotto, heat 1 tbsp oil and saute shallot, saffron, orange zest and pearl barley for 1 min. Add orange juice. Gradually add fish stock, stirring occasionally, only adding more stock as barley absorbs liquid, around 25-30 mins total. Season and add a pinch of chili flakes.
- Meanwhile, preheat oven to 250°F. Season fish then drizzle with lemon juice. Dredge in flour and tap off excess. Heat 1 tbsp oil in a frying pan, add fish, garlic, thyme sprig and rosemary sprig and saute until fish is browned all over. Transfer to an ovenproof baking dish and bake for 15-20 mins.
- Remove the fish from the oven, mix chopped macadamia nuts with chopped herbs then roll fish in mixture. Whip cream to medium peaks and stir into barley risotto. Arrange on serving plates. Slice fish and place on top of risotto.
