Spiced swordfish with pearl barley and cardamom (Nelly Robinson)

Spiced swordfish with pearl barley and cardamom (Nelly Robinson)

4.7 3 ratings

Prep. 25min

Total 25 h

6 portions

Ingredients

pearl barley
400 g
water
800 g
manchego cheese cut into pieces (3 cm)
150 g
Parmesan cheese cut into pieces (3 cm)
300 g

Spice Mix

cumin seeds
30 g
ground lemon myrtle
15 g
black peppercorns
10 g
fennel seeds
5 g
pink peppercorns (optional)
5 g
swordfish fillets (approx. 165 g each - see Tips)
6

Cardamom mousse

cardamom pods
5
Szechuan peppercorns
3
dried bay leaf
1
fresh lemon thyme (see Tips)
¼ tsp
liquid fish stock (see Tips)
125 g
full cream milk
125 g
soy sauce
15 g

Herb puree

extra virgin olive oil
120 g
fresh baby spinach leaves
100 g
fresh parsley leaves only
1 bunch
fresh tarragon leaves only
1 bunch
fresh coriander leaves only
1 bunch

Risotto

brown onion cut into quarters
1
garlic clove
1
extra virgin olive oil plus an extra 2-3 tbsp to fry
20 g
liquid fish stock
875 g
sea salt
2 pinches
ground white pepper
2 pinches
unsalted butter
3 tsp
lemon juice to drizzle
frozen broad beans thawed and shelled
300 g
sour cream
150 g
frozen baby peas thawed
200 g

Assembly

xanthan gum
2 g
unsalted butter
50 g
lemon juice only
½
fresh dill leaves only, to garnish
1 bunch
sorrel leaves only, to garnish
1 bunch
edible flowers to garnish

Difficulty

medium

Nutrition per 1 portion

Sodium 1616.4 mg

Protein 74.2 g

Calories 5516.2 kJ / 1318.4 kcal

Fat 79.2 g

Fiber 23 g

Saturated fat 29.3 g

Carbohydrates 82.3 g

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