Monkfish in mushroom dust with parsley and barley risotto Recipe

1st Preheat oven to 160 degrees (convection: 140 degrees) Preheat. Halve peppers clean, wash, pat dry and place on a baking sheet lined with parchment paper. Cook in oven 40 minutes. Remove the peppers, cover and let stand for 10 minutes in a bowl. Then remove the skin and cut peppers into bite-size pieces. 1 sprig rosemary chop finely and add the olive oil with the paprika. Season with salt and pepper. 2nd Barley wash under running water. Vegetable stock to boil, cover and barley, bay leaf and chili pepper in it and simmer 35 minutes. Drain the barley, drain in a colander. Parsley leaf pluck. 1 clove garlic, pull off. Corn oil with parsley, 1 / 2 teaspoon salt and garlic puree is removed. Barley in a saucepan with the puree warm up just yet. Stir in butter and lemon peel. Barley with salt, pepper, nutmeg. 3rd Preheat oven to 180 degrees (convection 160 degrees) Preheat Rinse fish fillets and pat dry, season with salt and pepper. Heat oil in an ovenproof frying pan 2 tablespoons olive oil, fry fillets in 2 minutes around. 2 sprigs of rosemary and remaining, the pressed garlic. In the oven for 10-12 minutes finish cooking. Fillets from the oven and dust with porcini mushroom powder. Monkfish fillets in the flour risotto, maybe garnish with garlic and rosemary. Pepper Heat briefly and lay around it.

Per serving: 420 kcal / 1770 kJ, 23 g carbohydrates, 30 g protein, 22 g fat p>