
裝置與配件
Spiced swordfish with pearl barley and cardamom (Nelly Robinson)
準備 25 分
總時間 25小時
6 portions
食材
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pearl barley400 g
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water800 g
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manchego cheese cut into pieces (3 cm)150 g
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Parmesan cheese cut into pieces (3 cm)300 g
Spice Mix
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cumin seeds30 g
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ground lemon myrtle15 g
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black peppercorns10 g
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fennel seeds5 g
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pink peppercorns (optional)5 g
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swordfish fillets (approx. 165 g each - see Tips)6
Cardamom mousse
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cardamom pods5
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Szechuan peppercorns3
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dried bay leaf1
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fresh lemon thyme (see Tips)¼ tsp
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liquid fish stock (see Tips)125 g
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full cream milk125 g
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soy sauce15 g
Herb puree
-
extra virgin olive oil120 g
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fresh baby spinach leaves100 g
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fresh parsley leaves only1 bunch
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fresh tarragon leaves only1 bunch
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fresh coriander leaves only1 bunch
Risotto
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brown onion cut into quarters1
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garlic clove1
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extra virgin olive oil plus an extra 2-3 tbsp to fry20 g
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liquid fish stock875 g
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sea salt2 pinches
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ground white pepper2 pinches
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unsalted butter3 tsp
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lemon juice to drizzle
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frozen broad beans thawed and shelled300 g
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sour cream150 g
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frozen baby peas thawed200 g
Assembly
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xanthan gum2 g
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unsalted butter50 g
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lemon juice only½
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fresh dill leaves only, to garnish1 bunch
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sorrel leaves only, to garnish1 bunch
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edible flowers to garnish
營養價值 每 1 portion
卡路里
1318.4 kcal /
5516.2 kJ
蛋白質
74.2 g
脂肪
79.2 g
碳水化合物
82.3 g
纖維
23 g
飽和脂肪
29.3 g
鈉
1616.4 mg