INGREDIENTS
- Faux risotto:
- – Barley 250 g.
- – White wine 1 L.
- – 1 small onion.
- – Inexperienced onion 1 unit.
- – Chopped garlic.
- – Fish fillet with pores and skin 1 unit.
- – Lemon juice.
- – Salt and pepper.
- – Nutmeg.
- – Laurel.
- Gremolatta:
- – Parsley 1 handful.
- – Coriander 1 handful.
- – Lemon juice and zest 1 unit.
- – Roasted garlic 3 cloves.
- – Sage 4 leaves.
We clear up the menu for you with this faux barley and fish risotto with gremolatta and cilantro
PROCEDURE:
1. In a saucepan, place slightly oil and add the onion and chopped garlic, cook dinner till clear, add the barley, pearlescent and add the wine, cook dinner till the grain is cooked. Add extra wine or broth if essential.
2. As soon as cooked, end the white and inexperienced half with the inexperienced onion.
3. For the fish, cook dinner it in a frying pan with the pores and skin on and off, season with salt and pepper. End with lemon juice.
Gremolatta:
1. Finely chop the parsley, cilantro and sage.
2. Grate the orange and lemon peel.
3. Squeeze the garlic cloves till the puree is extracted.
4. In a bowl mix the parsley, sage, cilantro, orange zest, lemon zest, salt, pepper, garlic puree and olive oil.
