Barley risotto with fish fillet

Ingredients

• 100 g Onions (2 onions)
• 30 g butter (2 tbsp)
• 250 g pearl barley
• Salt
• white pepper
• 800 g spinach leaves
• 4 Pangasius fillets (about 150 g each, preferably organic Pangasius)
• 2 tbsp mild curry powder
• 2 tbsp Rapeseed oil
• 2 tbsp Sour cream
• nutmeg

Instructions

1. 1.

   Peel and halve the onions, then dice them finely. Melt butter in a pot and sauté the onions until translucent.

2. 2.

   Add the barley, toast briefly, then pour in 1 l water. Season with salt and pepper and simmer covered for 15 minutes over low heat.

3. 3.

   Meanwhile wash the spinach, discard stems, and roughly chop the leaves with a large knife. Add to the barley and cook on low heat for another 15–20 minutes until the barley is tender.

4. 4.

   Rinse the fish fillets, pat dry with paper towels, and season with salt and curry powder.

5. 5.

   Heat oil in a non‑stick pan and sear each side of the fish for about 2 minutes until golden.

6. 6.

   Turn off the heat and let the fish rest briefly in the pan. Stir sour cream into the risotto, sprinkle nutmeg, and serve with the fillets on top.