How to cook Grilled Hake with Pearl Barley Mushroom Risotto
- 2 medium sized hake fillets (about 5 ounces each), skin on
- Salt to taste
- Handful of fresh dill, chopped
- Glug olive oil
- Some chopped fresh dill and lemon zest, to garnish (optional)
- Pearl Barley Risotto (see the recipe below)
Pearl Barley Mushroom Risotto Ingredients:
- Scatter the chopped dill across the top, season with salt and drizzle with olive oil (especially the skin so that it goes nice and crispy).
- Place the fillets under the grill, skin-side up and leave for around 12 minutes. After 8 minutes, turn the fillets over.
- Serve the grilled hake fillets on a small bed of pearl barley risotto and garnish with some fresh dill and lemon zest.
How to cook Pearl Barley Mushroom Risotto
- 3 ounces dried pearl barley
- Cooking oil (I use rapeseed oil)
- 5 to 6 mini portobello mushrooms, sliced roughly
- 2 spring onions, finely chopped
- 1 clove garlic, chopped
- 3 asparagus tips, sliced roughly
- Zest of 1/2 lemon
- Salt and freshly grated black pepper to taste
- 7 ounces vegetable stock
- 2 ounces white wine
- Heat a frying pan over a medium/high heat and add a splash of cooking oil to it. Once the oil has heated up, add the pearl barley and coat lightly in the oil.
- Stir the pan frequently for around 30 seconds and then add the spring onion and garlic and stir for another 30 seconds.
- Add the white wine to the pan and simmer it until the pearl barley absorbs it all. This should only take a couple of minutes but make sure you're stirring everything around consistently.
- Add the mushrooms, asparagus and the zest of your half lemon (keep this to one side as you'll use the juice for the fish) to the pan, season everything well with salt and pepper.
- Add around 2 ounces of the vegetable stock. Keep everything moving around and wait until the stock is close to being completely absorbed until you add any more.
- Keep adding stock and stirring the pan until it is all gone - this should take about 20 minutes and the key here is not to overflow the pan with stock. Be patient otherwise it will turn into a starchy mess.
- After the stock has been used up, check that the pearl barley has softened. It should still have a slightly chewy texture to it but there shouldn't be any hard pieces in there. Once you're at this stage, the risotto is ready, so remove it from the heat.
Prep time: 5 mins
Cook time: 30 mins
The Grilled Hake with Pearl Barley Mushroom Risotto recipe is so simple to execute, yet tastes so awesome!
Hake is one of those fish that are really easy to get a hold of and tastes amazing. If you haven’t tried hake before, it’s a really meaty white fish that has a similar taste to haddock but a texture more like sea bass – the perfect combination for grilling.
The fish alone is a great meal, but sitting it on top of a bed of pearl barley risotto adds a whole new texture dimension to the dish. Although it sounds like there’s a lot of work involved, it actually doesn’t require a lot of prep time at all.
Pearl barley is really easy to cook with and grilling the hake only requires some seasoning, a splash of oil and then just a quick flip under the grill mid-way through. Simple.
This recipe for Grilled Hake with Pearl Barley Mushroom Risotto serves/makes: 2 servings
The Grilled Hake with Pearl Barley Mushroom Risotto recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.
Main Ingredient: Hake
Preparation Method: Broiled/Grilled