Europe 1 12:58 p.m., November 26, 2022
Every Saturday, the team at La table des bons vivants offers you seasonal recipes to make at home to enjoy with family or friends.
Recipe by Alcidia Vulbeau, Chef of the Bonne Aventure restaurant in Saint-Ouen-sur-Seine
For 4 people.
250g pearl barley
400g smoked haddock
50 cl of liquid cream
1 lemon or 1 lime (for juice and zest)
In a pot filled with unsalted boiling water, cook the pearl barley between 15 and 17 min.
Heat the cream in a saucepan.
Remove the skin from the haddock and immerse it in the cream for 10 min.
Leave to infuse off the heat.
Strain the cream through a cheesecloth strainer.
Return the strained cream to a large saucepan over medium heat and reduce to a third to concentrate the flavors.
(taste to adjust seasoning).
Cut the fish into thin sticks
Drain the barley and pour it into the cream.
Add the fish and mix well, browning everything over low heat.
Serve in soup plates, briefly zest the lemon on top and squeeze as desired.