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
- 14 oz
- water
- 1.8 lb
- manchego cheese
- 5.3 oz
- Parmesan cheese
- 11 oz
- cumin seeds
- 1.1 oz
- ground lemon myrtle
- 0.5 oz
- black peppercorns
- 0.4 oz
- fennel seeds
- 0.2 oz
- pink peppercorns
- 0.2 oz
- swordfish
- 6
- cardamom pods
- 5
- Szechuan peppercorns
- 3
- dried bay leaf
- 1
- fresh lemon thyme
- 0.3 tsp
- liquid fish stock
- 4.4 oz
- full cream milk
- 4.4 oz
- soy sauce
- 0.5 oz
- extra virgin olive oil
- 4.2 oz
- fresh baby spinach leaves
- 3.5 oz
- fresh parsley
- 1 bunches
- fresh tarragon
- 1 bunches
- fresh coriander
- 1 bunches
- brown onion
- 1
- garlic
- 1 cloves
- extra virgin olive oil
- 0.7 oz
- liquid fish stock
- 1.9 lb
- sea salt
- 2 pinches
- ground white pepper
- 2 pinches
- unsalted butter
- 3 tsp
- lemon juice
- lemon juice
- frozen broad beans
- 11 oz
- sour cream
- 5.3 oz
- frozen baby peas
- 7.1 oz
- xanthan gum
- 0.1 oz
- unsalted butter
- 1.8 oz
- 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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