Main courses · Fish & seafood
Spiced swordfish with pearl barley and cardamom (Nelly Robinson)
This recipe is also great with hapuka, snapper, salmon or tuna.
TM5TM6TM7
Details
- Difficulty
- Medium
- Prep
- 25 min
- Active
- 25 min
- Cook
- 1500 min
- Total
- 1500 min
- Yield
- 6 portions
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- Category
- Main coursesFish & seafood
- Time
- Over 1 hour
- Nutrition
- High proteinHigh fibre
- Difficulty
- Medium
- pearl barley
- 400 g
- water
- 800 g
- manchego cheese
- 150 g
- Parmesan cheese
- 300 g
- cumin seeds
- 30 g
- ground lemon myrtle
- 15 g
- black peppercorns
- 10 g
- fennel seeds
- 5 g
- pink peppercorns
- 5 g
- swordfish
- 6
- cardamom pods
- 5
- Szechuan peppercorns
- 3
- dried bay leaf
- 1
- fresh lemon thyme
- 0.3 tsp
- liquid fish stock
- 125 g
- full cream milk
- 125 g
- soy sauce
- 15 g
- extra virgin olive oil
- 120 g
- fresh baby spinach leaves
- 100 g
- fresh parsley
- 1 bunches
- fresh tarragon
- 1 bunches
- fresh coriander
- 1 bunches
- brown onion
- 1
- garlic
- 1 cloves
- extra virgin olive oil
- 20 g
- liquid fish stock
- 875 g
- sea salt
- 2 pinches
- ground white pepper
- 2 pinches
- unsalted butter
- 3 tsp
- lemon juice
- lemon juice
- frozen broad beans
- 300 g
- sour cream
- 150 g
- frozen baby peas
- 200 g
- xanthan gum
- 2 g
- unsalted butter
- 50 g
- lemon
- 0.5
- fresh dill
- 1 bunches
- sorrel
- 1 bunches
- edible flowers
- edible flowers
Nutritionper portion
Recipe total uses the listed yield. Choose Custom to enter a different number of portions.
- Protein
- 74.2 g
- Energy
- 5,516.2 kJ
- Calories
- 1,318.4 kcal
- Fat
- 79.2 g
- Fibre
- 23 g
- Carbohydrates
- 82.3 g
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