Roasted Turbot on Orange-Chili Roll Barley with Curry Foam

Grate the zest from the lime.

Sauté the turbot fillets in hot olive oil on both sides. Add kitchen herbs and garlic and cook at low temperature in the frying pan so that the fish is still slightly glazed. Season with salt, pepper and lime zest.

Orange Chili Rolled Barley:

Soak the pearl barley in water, preferably overnight.

Remove the peel from the shallots and garlic and finely dice, finely dice the chili peppers. Grate the orange peel, whip the cream, grate the Parmesan, drain the pearl barley.

Heat the clarified butter in a saucepan, sauté the shallots and garlic in it, add the drained pearl barley and sauté briefly together with the chili cubes. Extinguish with white wine, stirring the pearl barley until the liquid is used up. Keep pouring orange juice on top and cook until the rolled barley is soft. Add orange zest, season with salt and pepper, finally fold in cold butter, whipped cream and grated Parmesan.

Curry foam:

Remove skin from shallots and garlic and finely dice. Grate the zest from the lime, then squeeze the lime. Finely dice the chili pepper, whip 50 milliliters of whipping cream.

Heat one tablespoon of butter, sauté shallot and garlic cubes as well as curry powder. Extinguish with white wine, add fish stock and 100 milliliters of whipping cream and reduce by half.

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