Barley with smoked haddock and leeks
Tender barley in fish cooking stock with soft leeks and spinach.
Active time30 min
Cooking1 h
Total1 h 15 min
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Ingredients
- 100 g fresh spinach
- 2 tbsp fresh flat-leaf parsley
- 2 leeks
- 30 g butter
- 30 g grated mature cheddar — optional
- 3 tbsp whipping cream — optional
- 800 ml prepared vegetable stock
- 2 tbsp water
- 250 g dry pearl barley
- 1 pinch of ground black pepper
- 100 ml dry vermouth
- 400 g smoked haddock fillet
Preparation
Bring the stock to a simmer in a sauté pan. Add the haddock, cover and poach for 4 min until it begins to flake. Lift out the fish and reserve all the cooking stock.
800 ml prepared vegetable stock400 g smoked haddock fillet- frying pan
- lid
- slotted spoon
- jug
Split, wash and slice the leeks. Soften in the butter with the water, covered over low heat, for 10 min. Stir in the barley for 1 min. Add the vermouth and reduce almost completely. Add 400 ml of the reserved stock. After 15 min, add 400 ml of the same stock. Cook for another 20 min, stirring. The grains should be tender with a slight bite at the centre.
2 leeks30 g butter2 tbsp water250 g dry pearl barley100 ml dry vermouth- knife
- saucepan
- lid
- spoon
Wash and dry the parsley. Remove any skin and bones from the haddock and break into large flakes. Wash the spinach and chop the parsley. Gently fold into the barley with the fish. Heat until the spinach wilts and the fish is piping hot. Add pepper. Stir in the cream if using and serve with the optional cheddar.
100 g fresh spinach2 tbsp fresh flat-leaf parsley30 g grated mature cheddar — optional3 tbsp whipping cream — optional1 pinch of ground black pepper- knife
- saucepan
- spoon
Allergens
- Celery
- Gluten
- Milk
Composition to check for: Crustaceans, Eggs, Fish, Lupin, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration