Čas kuhanja:
50 minIf we peel the barley, we get barley, which in combination with sea bass and asparagus is a real variegation for spring lunches.
čas priprave
50 min
količina
Primerno tudi za
Vegetarians
A dish made from local and seasonal ingredients, prepared in the spring when the asparagus is growing. It is best with wild asparagus.
1.
Boil barley in lightly salted water and when it is half cooked drain it. We clean the sea bass fillets, add spices, simmer or cook in a vacuum. We clean and cut the asparagus and separate the asparagus tips. Chop the shallots and the garlic. Fry the shallots in olive oil. Add the garlic to smell. Mix the bottom pieces of sliced asparagus, roast them and then add the pearl barley.
2.
Pour over with beer, add fish base and season it. Cover and simmer until barley is softened and the flavours come together. When necessary, add fish base. When barley is almost softened, add thin pieces of smoked sea bass. Just before serving, we add some butter. We add also meat of the sea bass who was simmer or cooked in a vacuum. Quickly roast the asparagus tips.
3.
Serve in a deep plate. Sprinkle with grated cheese, cover with sorted asparagus tips, young shoots and spring flowers.
Boiled barley porridge or pearl barley is one of the oldest dishes. Widespread barley stew “Ričet” is cooked with beans, sausage or smoked pork. Modern interpretations also allow various other ingredients, like sea brass filet, smoked sea brass, and asparagus that are typical for Slovenia costal region.
