Red Snapper on Pearl Barley and Porcini Risotto

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
Seasoning

Pearl Barley Risotto
Heat a pan & sauté the garlic & onions without color, add the porcini and sauté
Add the barley & chicken stock and cook as per normal risotto 10-12 minutes.
Add parmesan, butter & chopped spinach, correct the seasoning.

On a flat grill or non stick pan, Grill the Snapper fillet skin side down then turn, finish cooking. (3-4 minutes)

Nut brown butter
Heat a pan then add the butter knob, heat until brown.
Add lemon juice and pour over the fish.

To serve

Place risotto in centre of plate & Snapper fillet on top.
A nut brown butter is to be served over.

An ideal accompaniment is finely sliced pancetta then chargrilled with radicchio and lemon olive oil or chardonnay vinegar