Fish entree - complete meal - lactose free
1 cup Italian barley
12 sole fillets
12 1"-cubes, prepared with salmon fillets
1/4 cup chopped leeks
1 oz dried Italian porcini mushrooms
1/4 cup dry white wine
1 onion, 1/2 whole and 1/2 chopped
1 sprig rosemary, leaves only, chopped
Extra virgin olive oil, salt, flour
Cook barley for 35 minutes in salted boiling water with the half (whole) onion.
Soak porcini in lukewarm water for 20 minutes; remove them, squeeze and cut bigger pieces. Carefully strain soaking water and set aside.
Drain barley; in a big skillet, warm 2 tbsp of olive oil and sautee the chopped onion in it for about 5 minutes, add barley and rosemary and sautee for about 2 minutes, in order to combine all ingredients.
Arrange part of the barley on the sole fillets and roll them; alternate 3 rolls and 3 salmon cubes on each skewer. Dredge them in flour.
In another skillet, warm 2 tbsp of olive oil on medium heat and sautee leeks for 2-3 minutes. Add porcini and stir.
After 2 more minutes, add skewers and brown fish on all sides, pour wine and, when it's evaporated, add a little of the mushrooms water. Season with salt and cook for about 10 more minutes (add more water, if you need).
Serve skewers with barley and steamed (or grilled) vegetables, this way, you'll have a complete dish.
This recipe serves 4.
- You can also use Farro instead of barley.
- It's Lactose free!