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Spiced swordfish with pearl barley and cardamom (Nelly Robinson)
Dificuldade
A maioria das nossas receitas são fáceis de confecionar. Contudo, algumas exigem mais tempo ou são um pouco mais exigentes, sendo classificadas como médias ou avançadas.
Tempo de preparação
Tempo que precisa para preparar esta receita
Tempo total
Tempo que leva a preparar esta receita do início ao fim
Porções
Porções
Ingredientes
- 400 g pearl barley
- 800 g water
- 300 g Parmesan cheese, cut into pieces (3 cm)
- 150 g manchego cheese, cut into pieces (3 cm)
Spice Mix
- 30 g cumin seeds
- 15 g ground lemon myrtle
- 10 g black peppercorns
- 5 g fennel seeds
- 5 g pink peppercorns (optional)
- 6 swordfish, fillets (approx. 165 g each - see Tips)
Cardamom mousse
- 5 cardamom pods
- 3 Szechuan peppercorns
- 1 dried bay leaf
- ¼ tsp fresh lemon thyme (see Tips)
- 125 g liquid fish stock (see Tips)
- 125 g full cream milk
- 15 g soy sauce
Herb puree
- 120 g extra virgin olive oil
- 100 g fresh baby spinach leaves
- 1 bunch fresh parsley, leaves only
- 1 bunch fresh tarragon, leaves only
- 1 bunch fresh coriander, leaves only
Risotto
- 1 brown onion, cut into quarters
- 1 garlic clove
- 20 g extra virgin olive oil, plus an extra 2-3 tbsp to fry
- 875 g liquid fish stock
- 2 pinches sea salt
- 2 pinches ground white pepper
- 3 tsp unsalted butter
- lemon juice, to drizzle
- 150 g sour cream
- 200 g frozen baby peas, thawed
- 300 g frozen broad beans, thawed and shelled
Assembly
- 2 g xanthan gum
- 50 g unsalted butter
- ½ lemon, juice only
- 1 bunch fresh dill, leaves only, to garnish
- 1 bunch sorrel, leaves only, to garnish
- edible flowers, to garnish
- Nutrição
- por 1 portion
- Energia
- 5516.2 kJ / 1318.4 kcal
- Proteína
- 74.2 g
- Hidratos de carbono
- 82.3 g
- Gordura
- 79.2 g
- Gordura saturada
- 29.3 g
- Fibra
- 23 g
- Sódio
- 1616.4 mg
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