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🍽️ Pearl Barley Risotto with Pan-Fried Fish

593 kcal · 30 min · 4 servings

Ingredients

• 100 g Onions (2 Onions)
• 30 g Butter (2 tbsp)
• 250 g Pearl Barley
• Salt
• White Pepper
• 800 g Spinach
• 4 Pangasius Fillets (approx. 150 g each, preferably organic Pangasius)
• 2 tbsp Mild Curry Powder
• 2 tbsp Rapeseed Oil
• 2 tbsp Sour Cream
• Nutmeg

Instructions

1. 1. Peel the onions and cut them in half.
2. 2. Dice the onions into small pieces.
3. 3. Melt the butter in a pot.
4. 4. Sauté the onions in the butter until they are soft and translucent.
5. 5. Add the pearl barley to the pot.
6. 6. Toast the pearl barley for a short time.
7. 7. Pour 1 liter of water over the pearl barley.
8. 8. Season the mixture with salt and pepper.
9. 9. Cover the pot.
10. 10. Let the dish cook for 15 minutes over low heat.
11. 11. Wash the spinach thoroughly.
12. 12. Remove any wilted or damaged leaves.
13. 13. Remove the tough stems from the spinach.
14. 14. Roughly chop the spinach leaves with a large knife.
15. 15. Add the chopped spinach to the pearl barley.
16. 16. Let everything cook for another 15 to 20 minutes over low heat.
17. 17. Check if the pearl barley is soft.
18. 18. Rinse the fish fillets under running water.
19. 19. Pat the fish fillets dry with kitchen paper.
20. 20. Season the fish fillets with salt.
21. 21. Season the fish fillets with curry powder.
22. 22. Heat the oil in a non-stick pan.
23. 23. Pan-fry the fish fillets on the first side for about 2 minutes over high heat.
24. 24. Pan-fry the fish fillets on the second side for about 2 minutes over high heat.
25. 25. Turn off the stove.
26. 26. Let the fish rest in the warm pan for a short time.
27. 27. Stir the crème fraîche into the risotto.
28. 28. Grate some nutmeg over the dish.
29. 29. Serve the risotto together with the fish fillets.

Nutrition per serving

• kcal: 593
• Protein: 46 g · Fett/Fat: 19 g · Carbs: 55 g