We suggest you to try out this recipe, which is quick and easy to prepare and with healthy ingredients such as fish, barley and beetroot. In 100 grams of barley there are 354 calories and barely is rich in unsaturated fatty acids that reduces blood cholesterol levels. It contains vitamin A, vitamin D, vitamin E, vitamin B12, potassium, magnesium, zinc, iron, phosphorus, cobalt, fluorine and iodine. It is easy to digest and contains a lot of soluble fiber, which offers protection against colon cancer.
- Perch fillets
- 1 cup of barley
- 1 onion, finely sliced
- 1 cup of white wine and/or liquid beetroot
- Fish or vegetable stock
- 1 tablespoon butter
- A little olive oil
- Sliced beets and fresh cucumber for decoration
- In a frying pan put one tablespoon butter and oil, and fry the onion. Then add the barley and fry briefly. Pour wine or beetroot liquid, add a little beetroot sliced on cubes, season with salt and cook over medium heat and constantly add liquid.
- When the barley risotto is ready, quickly prepare the fish. Fry the perch fillets in a pan. If you want you can roll them in flour, before frying. Serve the risotto with perch fillets and garnish with sliced beetroot and cucumber.