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🍽️ Crispy Salmon Trout on Creamy Pearl Barley Risotto

545 kcal · 30 min · 4 servings

Ingredients

• 250 g Pearl Barley
• 200 g Carrots
• 60 g Leek
• 2 tbsp Olive Oil
• 4 pcs Salmon Trout Fillet (approx. 150 g each)
• Oil (for frying)
• 2 tbsp Pesto (jar)
• 1 tbsp Olive Oil
• Salt
• Pepper (from the mill)
• 2 tbsp Lemon Juice

Instructions

1. 1. Place the pearl barley in a bowl of cold water overnight.
2. 2. Drain the soaking water the next day.
3. 3. Cook the barley in fresh water until tender.
4. 4. Duration: approx. 1 hour.
5. 5. Season the cooking water generously with salt 15 minutes before the end of the cooking time.
6. 6. Wash the vegetables thoroughly.
7. 7. Peel the vegetables.
8. 8. Cut the vegetables into small cubes.
9. 9. Lightly fry the vegetable cubes in olive oil.
10. 10. Mix the fried vegetables with the cooked pearl barley.
11. 11. Season the salmon trout fillets with salt.
12. 12. Drizzle lemon juice over the fillets.
13. 13. Fry the fillets skin-side down.
14. 14. Turn the fillets once the skin is crispy.
15. 15. Remove the trout from the heat when the flesh inside is still slightly translucent.
16. 16. Mix the pesto well with olive oil.
17. 17. Spread the barley risotto onto the plates.
18. 18. Place the salmon trout on top of the risotto.
19. 19. Drizzle the pesto-oil mixture over the dish.

Nutrition per serving

• kcal: 545
• Protein: 28 g · Fett/Fat: 26 g · Carbs: 49 g