Herb-Macadamia Crusted Monkfish With Pearl Barley Risotto

• 30 g macadamia nuts
• 4 sprigs fresh flat-leaf parsley, chopped
• 4 sprigs fresh chervil, chopped
• 5 sprigs fresh thyme, 4 sprigs chopped, 1 sprig left whole
• 2 sprigs fresh rosemary, 1 sprig chopped, 1 sprig left whole
• 2 tbsp olive oil
• 1 None shallot, peeled and finely diced
• None None Pinch of saffron threads
• 2 None small oranges, juiced, plus zest of 1/2
• 100 g pearl barley
• 175-200 ml fish stock
• None None Pinch of chilli flakes
• 400 g monkfish fillet
• 1-2 tbsp lemon juice
• 1-2 tbsp plain flour
• 2 cloves garlic, peeled and halved
• 3 tbsp whipping cream

1. For barley risotto, heat 1 tbsp oil and saute shallot, saffron, orange zest and pearl barley for 1 min. Add orange juice. Gradually add fish stock, stirring occasionally, only adding more stock as barley absorbs liquid, around 25-30 mins total. Season and add a pinch of chili flakes.
2. Meanwhile, preheat oven to 250u0b0F. Season fish then drizzle with lemon juice. Dredge in flour and tap off excess. Heat 1 tbsp oil in a frying pan, add fish, garlic, thyme sprig and rosemary sprig and saute until fish is browned all over. Transfer to an ovenproof baking dish and bake for 15-20 mins.
3. Remove the fish from the oven, mix chopped macadamia nuts with chopped herbs then roll fish in mixture. Whip cream to medium peaks and stir into barley risotto. Arrange on serving plates. Slice fish and place on top of risotto.

nuts, parsley, chervil, thyme, rosemary, olive oil, shallot, threads, oranges, pearl barley, fish stock, chilli flakes, monkfish fillet, lemon juice, flour, garlic, whipping cream

Taken from recipes-plus.com/api/v2.0/recipes/18953 (may not work)