Mackerel with Sauerkraut and Pearl Barley Salad

Ingredients

• 150 g pearl barley
• 0.75 l vegetable broth
• 1 Parsnip
• 1 onion
• 1 Garlic clove
• 100 g mushrooms (e.g., button or oyster)
• 2.5 tbsp olive oil
• 400 g freshly fermented sauerkraut
• 1 tsp light miso paste
• 1 handful light grapes
• 50 g hazelnut kernels
• 3 sprigs dill
• 2 sprigs parsley
• 1 sprig chervil
• 1 sprig basil
• 1 tbsp apple balsamic vinegar
• Salt
• black pepper (freshly ground)
• 4 mackerel fillets (about 100 g each; with skin; cod fillets as substitute)

Instructions

1. 1.

   Cook the pearl barley in a pot with a closed lid using 0.5 l broth over low heat for about 30 minutes until tender, then drain and set aside. Meanwhile peel and dice the parsnip and onion, finely cube the garlic, clean the mushrooms if needed, pat dry, and slice into strips.

2. 2.

   Heat 2 tbsp oil in a pot, sauté the parsnip, onion, and garlic until translucent. Add the sauerkraut to the pan, pour in the remaining broth, add the mushrooms, and simmer for another 10 minutes. Stir in the miso paste and keep the sauerkraut broth warm.

3. 3.

   Wash and halve the grapes; roughly chop the hazelnuts. Mix both with the cooked pearl barley in a bowl. Wash the herbs, pat dry, remove leaves or tips. Set aside some dill tips for garnish, finely chop the remaining herbs and add them to the bowl. Season the barley salad with vinegar, salt, and pepper.

4. 4.

   Wash and pat dry the mackerel fillets, check for bones and remove any present. Salt the fillets and brush with the remaining oil. Heat a non‑sticking pan without fat and sear the fillets skin side down. Press slightly so the fish cooks evenly on the skin. When almost cooked through, flip and remove after a few seconds.

5. 5.

   To serve, spread the warm sauerkraut broth and pearl barley salad on deep plates. Place the mackerel fillet on top and garnish with the reserved dill tips.