Recipe

Wolf fish meat is white, tender and delicious. What’s even more interesting is that my husband said pearl barley as a garnish turned out to be tastier than fish itself Too often pearl barley is set at defiance, while it’s a great ingredient of a rassolnik, delicious risotto, warm and cold salads with fish and seafood.

Ingredients
2 whole wolf fish
salt, pepper, juice of ½ lemon

For garnish
150 gram pearl barley
salt, black pepper
2 onions
1 small carrot
pinch of ground saffron
2 cloves of garlic
vegetable oil
fish broth or 300 ml water

1. Wash and descale fish, make cuts on the skin.
Make a small incision along backbone about 2/3 of the total length of fish. We will stuff back and belly with pearl barley.
Mix pepper and salt, rubbing into fish. Pour lemon juice over and set aside while preparing garnish.

2. Sort out pearl barley and get rid of any little stones there may be, rinse under running cold water.
Put pearl barley into the pan, add three cups of water, salt and bring to the boil, simmering for 15 minutes after that.
3. While pearl barley is cooking, peel and chop onion and carrot. Stew in 2 tbsp of vegetable oil over low heat for 10 minutes.
Add saffron to hot fish broth, salt and pepper to taste.
4. Drain off water and rinse pearl barley in cold water, adding to onions and carrots. Add hot broth, cover with a lid and cook on low heat for 30 minutes until pearl barley is ready. In the end, add some chopped garlic.
If pearl barley is ready, but there is still too much broth in the frying pan, you can increase the heat and cook some more.
5. Now that pearl barley is ready, you can use it to stuff back and belly of the fish, then place into baking form and put into the oven preheated to 180 degrees for 20 minutes.
Cook fish in Grill mode for another 5 minutes.

Serve with vegetables and salad. Enjoy!!