PERL BARLEY RISOTTO WITH SEA BASS AND ASPARAGUS

Recipe prepared by: MARJETA CEVC Published: 09. 12. 2019
pearl barley
shallots
garlic
asparagus
fish base
sea bass fillet
butter
zbrinc cheese
Preparation time 50 min
+ -
Serving size per 6 persons
Suitable for Vegetarians
Fish dishes

PERL BARLEY RISOTTO WITH SEA BASS AND ASPARAGUS

If we peel the barley, we get barley, which in combination with sea bass and asparagus is a real variegation for spring lunches.

Sestavine

  • 160 g pearl barley
  • 60 g shallots
  • 2 cloves of garlic
  • 200 g asparagus
  • fish base
  • 160 g sea bass fillet
  • 160 g smoked sea bass
  • 40 g butter
  • 30 g zbrinc cheese
Fish dishes

PERL BARLEY RISOTTO WITH SEA BASS AND ASPARAGUS

If we peel the barley, we get barley, which in combination with sea bass and asparagus is a real variegation for spring lunches.

Boil barley in lightly salted water and when it is half cooked drain it. We clean the sea bass fillets, add spices, simmer or cook in a vacuum. We clean and cut the asparagus and separate the asparagus tips. Chop the shallots and the garlic. Fry the shallots in olive oil. Add the garlic to smell. Mix the bottom pieces of sliced asparagus, roast them and then add the pearl barley.

Pour over with beer, add fish base and season it. Cover and simmer until barley is softened and the flavours come together. When necessary, add fish base. When barley is almost softened, add thin pieces of smoked sea bass. Just before serving, we add some butter. We add also meat of the sea bass who was simmer or cooked in a vacuum. Quickly roast the asparagus tips.

Serving

Serve in a deep plate. Sprinkle with grated cheese, cover with sorted asparagus tips, young shoots and spring flowers.

Marjeta Cevc has many years of experience as a teacher, lecturer, instructor, mentor to high school and vocational college students in the field of culinary. She is employed at BIC Ljubljana, where she passes on her rich knowledge and culinary skills to various groups. She is the author and co-author of articles, books and a member of judges’ commissions and mentor to students at national and international culinary competitions (The Slovenian Hospitality and Tourism Convention, Euroskills…).

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