Trout on Pearl Barley with Leek and Peas

Make trout on pearl barley with leek and peas, from the first ingredient to the finished dish.

INGREDIENTS | Makes 1 serving
160 g Trout fillet (Weighed raw, skin on unless the method says otherwise. Cooked weight is roughly 20% less for the same fillet.)
160 g Cooked pearl barley (Cooked weight.)
100 g Leek
60 g Frozen peas
150 ml Vegetable stock (Made up from a cube or a pot.)
6 g Butter
A handful, chopped Fresh parsley
Of half a lemon Lemon zest
Ingredient notes on the recipe page.

METHOD
1. Soften the sliced leek in half the butter over a low heat for eight minutes.
2. Add the cooked barley and the stock and simmer, stirring, for eight minutes until the stock is absorbed and the barley is creamy. Add the peas for the last three.
3. Fry the trout skin-side down in a dry non-stick pan over a medium-high heat for four minutes, then turn for two.
4. Beat the rest of the butter, the parsley and lemon zest into the barley, season, and serve the fish on top.

Contains gluten cereals, milk, fish and celery.
Nearly every stock cube and pot lists celery. Home-made stock without it carries no flag.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/trout-pearl-barley-leek-peas

AI-generated images illustrating the recipe.

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