Gebratenes Zanderfilet auf grünem Perlgraupenrisotto auf einem weißen Teller mit schwarzem Rand, von der Seite fotografiert

Zander on pearl barley risotto

45 minutes

Mittel

2 people

This zander dish combines lightness with substance: thanks to the nutrient-rich barley, the pearl barley risotto provides valuable fiber and minerals and is considered particularly healthy. Perfect for anyone who wants to enjoy a conscious meal but doesn't feel like classic rice. The pearl barley provides a pleasant nutty depth, complemented by the crispy fried zander with its juicy texture. And visually, the whole dish is a real highlight, as the intense green herb paste in the risotto creates a brilliant, fresh color contrast on the plate.

Ingredients

2 x 125 g zander fillets
4 tbsp olive oil
20 g cold butter
1 large onion, finely chopped
125 g pearl barley
80 ml white wine
400 ml fish stock
200–300 ml hot vegetable stock (as needed)
½ bunch of parsley
3 sprigs of dill
3 sprigs of basil
Salt
Freshly ground pepper

Stefan from HONEST CATCH

Our art director Stefan is not only gifted behind the camera, but also at the stove. This recipe was written by him.

Preparation

First, sauté the finely chopped onion in a pot with a tablespoon of olive oil over medium heat until translucent, without letting it brown. Once soft, add the pearl barley and sauté for 3 to 4 minutes. Deglaze with white wine and reduce briefly until all the liquid has evaporated.
Now you can start cooking as you would a classic risotto: first, pour in a ladleful of hot fish stock and let it boil down, stirring regularly. Then gradually add fish stock and vegetable broth, only enough to just cover the pearl barley. Pearl barley takes significantly longer to cook than rice and is done after about 30 to 40 minutes, soft but with a noticeable bite.
While the risotto is simmering gently, wash, dry, and roughly chop the herbs. Finely purée them in a blender or mortar with a tablespoon of olive oil until you have a bright green, aromatic paste. If necessary, add a small splash of water or stock to help everything bind together well.
Remove the zander fillets from the refrigerator about 15 to 20 minutes before cooking and carefully pat dry with paper towels. Heat a pan, add 2 tablespoons of olive oil, and place the fillets skin-side down. Do not move them so that the skin can become crispy. After about three minutes, when the skin is golden brown, carefully turn the fillets over and sear for another two to three minutes, depending on their thickness. Finally, add a little butter, salt, and pepper to taste.
Remove the barley risotto from the heat as soon as it has reached a creamy consistency and the barley is tender. Fold in the herb paste and a little cold butter to add shine and binding. Season to taste again and add a little salt or pepper if necessary.
To serve, divide the creamy barley risotto between plates, place the zander fillet on top with the crispy skin side facing upwards, and garnish with a little fresh dill.

Tip: Instead of white wine, a little lemon juice can provide the necessary acidity. If you want to give the dish even more depth, dry roast a small portion of the pearl barley in a pan until it becomes fragrant, then add it to the onion. This intensifies the nutty aroma and gives the risotto even more character.