Fabulous fish with risotto, kale and garlic dressing

Blue ling with pearl barley risotto, Glamis sea kale and wild garlic dressing (serves 4)

Ingredients Instructions
  • 1 shallot, chopped
  • 25g fresh ginger, grated
  • ½ a green and ½ a red chilli, chopped
  • 200g pearl barley, soaked overnight
  • Approx 375ml white wine
  • 4 x 150g blue ling fillets, skin removed
  • Paprika for dusting
  • 150g almonds, toasted
  • Olive oil
  • 1 bunch wild garlic, washed and patted dry
  • 150g Parmesan cheese, grated
  • Salt and pepper
  • 1 bunch Glamis sea kale
  • A pinch of Mara Seaweed’s dulse
  • Warm a splash of olive oil in a pan then add the shallot, ginger and chilli. Allow to sweat but do not brown. Then add the barley (soaked overnight then rinsed in cold water) and sweat, with the lid on, for 2 minutes. Add enough wine to cover the barley then simmer until soft.
  • Season the fish with salt and paprika. Heat some oil in a pan (until it’s hot but not smoking) then add the fillets, paprika-side down, and cook for 2 to 3 minutes. Turn over and cook for a further 2 to 3 minutes. Remove from the pan and leave to rest in a warm place.
  • Grind the almonds in a food processor, then add a glug of olive oil, the wild garlic, parmesan and some salt and pepper. Process until smooth. Blanche the sea kale, then drain and add a knob of butter. Season with the dulse.
  • To serve: Spoon some risotto onto a plate, top with fish and sea kale and a drizzle of the pesto.