![Spiced swordfish with pearl barley and cardamom (Nelly Robinson) Spiced swordfish with pearl barley and cardamom (Nelly Robinson)](https://assets.tmecosys.com/image/upload/t_web767x639/img/recipe/ras/Assets/bc15bf4fe06e9c7de6d0b272ed69c2a6/Derivates/5b52e1967fce28d71fbef6b5411c538cb7e03caf.jpg)
難易度
我們的大部分食譜都很簡單。有些要求多一點時間或更好一點的烹飪技術,則評為中等或高級。
準備時間
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總共時間
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份量
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食材
- 400 g pearl barley
- 800 g water
- 300 g Parmesan cheese, cut into pieces (3 cm)
- 150 g manchego cheese, cut into pieces (3 cm)
Spice Mix
- 30 g cumin seeds
- 15 g ground lemon myrtle
- 10 g black peppercorns
- 5 g fennel seeds
- 5 g pink peppercorns (optional)
- 6 swordfish, fillets (approx. 165 g each - see Tips)
Cardamom mousse
- 5 cardamom pods
- 3 Szechuan peppercorns
- 1 dried bay leaf
- ¼ tsp fresh lemon thyme (see Tips)
- 125 g liquid fish stock (see Tips)
- 125 g full cream milk
- 15 g soy sauce
Herb puree
- 120 g extra virgin olive oil
- 100 g fresh baby spinach leaves
- 1 bunch fresh parsley, leaves only
- 1 bunch fresh tarragon, leaves only
- 1 bunch fresh coriander, leaves only
Risotto
- 1 brown onion, cut into quarters
- 1 garlic clove
- 20 g extra virgin olive oil, plus an extra 2-3 tbsp to fry
- 875 g liquid fish stock
- 2 pinches sea salt
- 2 pinches ground white pepper
- 3 tsp unsalted butter
- lemon juice, to drizzle
- 150 g sour cream
- 200 g frozen baby peas, thawed
- 300 g frozen broad beans, thawed and shelled
Assembly
- 2 g xanthan gum
- 50 g unsalted butter
- ½ lemon, juice only
- 1 bunch fresh dill, leaves only, to garnish
- 1 bunch sorrel, leaves only, to garnish
- edible flowers, to garnish
- 營養價值
- 每 1 portion
- 卡路里
- 5516.2 kJ / 1318.4 kcal
- 蛋白質
- 74.2 g
- 碳水化合物
- 82.3 g
- 脂肪
- 79.2 g
- 飽和脂肪
- 29.3 g
- 纖維
- 23 g
- 鈉
- 1616.4 mg
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