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Barley and beetroot bowl

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Ingredients

  • 150 g of fine pearl barley
  • Salt pepper
  • 1 small red onion
  • 200 ml corn oil
  • 3 tablespoons white wine vinegar
  • 3 tablespoons olive oil
  • 3 tsp Horseradish
  • 250 g cooked beetroot
  • 150 g radicchio
  • 300 g salmon fillet

Instructions

  • Cook pearl barley in plenty of lightly salted water for 20-25 minutes until soft, drain and rinse briefly.
  • Peel the onion and cut into thin rings.
  • Heat corn oil in a saucepan and fry the onions in it for 3–5 minutes until golden brown.
  • Remove the onions with a slotted spoon, season with salt and drain on kitchen paper.
  • Mix vinegar, 2 tablespoons of olive oil and 1 teaspoon of horseradish, season with salt and pepper.
  • Cut the beetroot into cubes.
  • Clean the radicchio and cut into strips.
  • Marinate beetroot and radicchio with 1 tablespoon each of vinaigrette.
  • Fry the salmon vigorously in the remaining oil in a pan, turn and cook for 4–5 minutes at a medium temperature.
  • Place the salmon on a plate and tear it apart with two forks.
  • Put the pearl barley, beetroot, salmon and radicchio in two bowls, serve with the vinaigrette, onions and the rest of the horseradish.
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Course Bowls / Fish / Seafood