The taste of hake fillet is different from other fish because you can have it as a whole. The pearl barley acts just like salsa but you cook it in vegetable stock. Grilling your hake fillet after applying the aliz olive oil is going to be a new experience for grilled hake with pearl barley risotto lovers, but believe me, you will not regret it. You can try extra virgin aliz olive oil or Pomace, the way you want. Lemon, dill, garlic, and onion will super enhance this fillet and you will have every essential mineral from this meal.
Don’t forget to have the mushrooms added in barley because they create a unique taste. After finding various recipes for fish, I came across the best, like the grilled hake with pearl barley risotto that takes a few minutes to prepare. Season it with salt and black pepper or you can also marinate the fillet with garlic, onion, and red chilies. You can grill it in a gas oven, microwave oven or directly over wood. Whatever grilling process you use, you will get all the nutrients because they don’t disappear. Take care of the right temperature or heat to grill the fish because its meat is tender and cooks fast.
Have Grilled Hake with Pearl Barley Risotto
Preparation Time: 5 minutes
Cooking Time: 30 minutes
Things You Need
Pearl barley in a dried form: 100 g
Sliced Portobello mushrooms: 6
Chopped spring onions: 3
Garlic: 1 clove
Asparagus: 2 tips
Vegetable stock: 250ml
White wine: 50ml
Hake fillets: 250 kg
Chopped dill: ¼ cup
Aliz olive oil, as per taste
How to Cook Risotto
- Heat aliz olive oil, add pearl barley and cook for 30 seconds, then add garlic and spring onion and stir-fry.
- Pour white wine so it absorbs pearl barley, but keep it stir-frying for a while
- Add lemon zest, asparagus, mushrooms, salt and pepper, and vegetable stock. Add stock slowly until all get in a gravy form, making the pearl barley soft. Make sure the barley is not hard, then remove it from the stove and leave aside.
- Grill the fish for 12 minutes by seasoning it with dills and salt. Don’t forget to coat the fish with aliz olive oil. While grilling, keep the skin side up and then change it after 10 minutes to grill another side.
Take a dish, pour pearl barley risotto over it, and cover it with hake. Garnish with lemon and dill.