6oz Red snapper fillet - skin on & scaled 6oz Pearl barley (blanched then refreshed)1pint Chicken stock 1 1/2 oz Dried porcine mushrooms (soaked then diced) 1 Onion (finely diced) 1 Clove of garlic (pureed)½ bunch English spinach (washed, blanched then chopped) 2oz Butter (knobs)1oz Parmesan (grated) Lemon SeasoningPearl Barley RisottoHeat a pan & sauté the garlic & onions without color, add the porcini and sautéAdd the barley & chicken stock and cook as per normal risotto 10-12 minutes
