Recipes

Fillet of char with pumpkin seed pearl barley

Difficulty level: easy
  • 40 Min.Preparation time
  • 4Portions

Pumpkin seed pearl barley

  • 150 g pearl barley
  • Olive oil (for frying)
  • 2 shallots (chopped)
  • 3 bay leaves
  • Salt, pepper (freshly ground)
  • 1000 ml vegetable stock
  • 100 g butter (chilled)
  • 50 ml whipping cream
  • 80 g Steirerkraft pumpkin seeds, chopped
  • 1 small red chilli (to taste)

Carrot stock

  • 4 carrots
  • Olive oil (for frying)
  • Salt, sugar
  • 300 ml carrot juice
  • 1 tsp cornflour (mixed with a little cold water)

Char

  • 4 char fillets with skin, each approx. 120 g
  • Olive oil (for frying)
  • Salt

Garnish

  • Steirerkraft pumpkin seed oil PGI
  • Fresh horseradish
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Preparation

  1. In a pan, fry the pearl barley briefly in olive oil to help release the delicately nutty flavour. Then add the shallots and bay leaves, continue frying briefly and season with salt and pepper. Cover the pearl barley with vegetable stock and simmer until the pearl barley is cooked. Before serving stir in the cold butter, cream and pumpkin seeds and bring back to the boil briefly.
  2. To make the carrot stock, peel the carrots and cut them (or carve them decoratively) into equal-size pieces. Fry briefly in olive oil and add salt and sugar. Add the carrot juice. Reduce the juice by half, combine with the cornflour that has been mixed with water and simmer briefly.
  3. Heat the olive oil in a pan, season the fish fillets and fry skin side down for 2 minutes. Turn them over and fry for another 2 minutes until cooked.
  4. To serve, place a portion of pumpkin seed pearl barley in the middle of each plate. Put the carrots and fish fillets on top and use a tablespoon to spread a little of the carrot stock around the pearl barley. Garnish with horseradish and some drops of pumpkin seed oil.

Tip:

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Fillet of char with pumpkin seed pearl barley

Difficulty level: easy
  • 40 Min. Preparation time
  • 4 Portions

Pumpkin seed pearl barley

  • 150 g pearl barley
  • Olive oil (for frying)
  • 2 shallots (chopped)
  • 3 bay leaves
  • Salt, pepper (freshly ground)
  • 1000 ml vegetable stock
  • 100 g butter (chilled)
  • 50 ml whipping cream
  • 80 g Steirerkraft pumpkin seeds, chopped
  • 1 small red chilli (to taste)

Carrot stock

  • 4 carrots
  • Olive oil (for frying)
  • Salt, sugar
  • 300 ml carrot juice
  • 1 tsp cornflour (mixed with a little cold water)

Char

  • 4 char fillets with skin, each approx. 120 g
  • Olive oil (for frying)
  • Salt

Garnish

  • Steirerkraft pumpkin seed oil PGI
  • Fresh horseradish
Warenkorb Icon Shop products online

Preparation

  1. In a pan, fry the pearl barley briefly in olive oil to help release the delicately nutty flavour. Then add the shallots and bay leaves, continue frying briefly and season with salt and pepper. Cover the pearl barley with vegetable stock and simmer until the pearl barley is cooked. Before serving stir in the cold butter, cream and pumpkin seeds and bring back to the boil briefly.
  2. To make the carrot stock, peel the carrots and cut them (or carve them decoratively) into equal-size pieces. Fry briefly in olive oil and add salt and sugar. Add the carrot juice. Reduce the juice by half, combine with the cornflour that has been mixed with water and simmer briefly.
  3. Heat the olive oil in a pan, season the fish fillets and fry skin side down for 2 minutes. Turn them over and fry for another 2 minutes until cooked.
  4. To serve, place a portion of pumpkin seed pearl barley in the middle of each plate. Put the carrots and fish fillets on top and use a tablespoon to spread a little of the carrot stock around the pearl barley. Garnish with horseradish and some drops of pumpkin seed oil.

Tip:

Print recipe
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