Spiced swordfish with pearl barley and cardamom (Nelly Robinson)
TM6 TM5

Spiced swordfish with pearl barley and cardamom (Nelly Robinson)

5.0 (2 évaluations )

Ingrédients

  • 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

Infos nut.
par 1 portion
Calories
5516.2 kJ / 1318.4 kcal
Protides
74.2 g
Glucides
82.3 g
Lipides
79.2 g
Graisses saturées
29.3 g
Fibre
23 g
Sodium
1616.4 mg

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