Roast white fish with lentils & gremolata
Meaty white fish over herbed Puy lentils with a sharp lemon-parsley gremolata.
Wild mushroom & thyme barley risotto
Foraged-or-bought mixed mushrooms through a slow barley risotto with a Parmesan finish.
Ingredients
Servings 4
Quantities scaled from the original (4 servings).
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Method
- Step 1
Fry the mushrooms hard in half the oil; season and remove.
- Step 2
Soften the onion in the rest; add garlic, thyme and barley for 2 minutes.
- Step 3
Add wine, then stock gradually, stirring, 40 minutes until creamy.
- Step 4
Fold in mushrooms, butter and Parmesan; rest 2 minutes. Parsley over.
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Nutrition per serving
| Calories | 480 kcal |
|---|---|
| Protein | 14g |
| Carbohydrates | 62g |
| – of which sugars | 4g |
| Fibre | 9g |
| Fat | 19g |
| – of which saturates | 7g |
| – of which omega-3 | 0.2g |
| Calcium | 160mg |
| Iron | 2.4mg |
| Salt | 1g |
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