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Spiced swordfish with pearl barley and cardamom (Nelly Robinson)

Spiced swordfish with pearl barley and cardamom (Nelly Robinson)
4.7 3 ratings
Prep. 25 min
Total 25 h
6 portions
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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
Fibre 23 g
Saturated Fat 29.3 g
Carbohydrates 82.3 g

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