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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.

1 serving · 8 ingredients · 4 steps

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Trout on Pearl Barley with Leek and Peas, plated and ready to serve. — The finished recipe. Trout on Pearl Barley with Leek and Peas

Ingredients 1 to 6 for trout on pearl barley with leek and peas arranged separately on a dark worktop. — Ingredients 1 to 6. 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

Ingredients 7 to 8 for trout on pearl barley with leek and peas arranged separately on a dark worktop. — Ingredients 7 to 8. A handful, chopped Fresh parsley. Of half a lemon Lemon zest

Trout on Pearl Barley with Leek and Peas, preparation step 1: Soften the sliced leek in half the butter over a low heat for eight minutes. — Step 1. Soften the sliced leek in half the butter over a low heat for eight minutes.

Trout on Pearl Barley with Leek and Peas, preparation step 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. — Step 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.

Trout on Pearl Barley with Leek and Peas, preparation step 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. — Step 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.

The finished trout on pearl barley with leek and peas. — Step 4. Beat the rest of the butter, the parsley and lemon zest into the barley, season, and serve the fish on top.

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