Maple Glace Salmon with Barley, Green Peas and Guanciale
Category: | Pesce |
Yield: | 1 portion |
Portion size: | 350 g |
Preparation Time | 40 minutes |
Cooking Time | 40 minutes |
Total time | 40 minutes |
RECIPE | |||
Ingredients | Unit | Gross weight | Net weight |
Salmon Filet | G | 170 g |
|
Maple Glace | g | 50 g |
|
Green Peas | g | 30 g |
|
Barley | g | 50 g |
|
Diced Guanciale | g | 10 g |
|
Butter | g | 10 g |
|
Parmigiano | g | 10 g |
|
Mix salad | g | 15 g |
|
EVOO | g | 15 g |
|
Vegetable Bouillon | ml | 100 - 150 ml |
|
METHOD |
Combine the barley and water in the saucepan. Add a generous pinch of salt if desired.
Bring the water and barley to a boil over high heat. Keep an eye on the pot as barley will give off a lot of foam at first and can cause the pot to boil over.
When the barley has reached a boil, lower the heat to a low simmer, cover, and continue to cook until the barley is done (about 25 – 35 minutes).
In a pan over medium heat, sauté the diced guanciale with the butter. Add the cooked pearl barley, add the green pea, and the bouillon. Simmer until reduce all the liquid, add salt and pepper, parmigiano and set aside.
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