Spicy Creamy Barley Bowl with Smoked Mackerel

Spicy Creamy Barley Bowl with Smoked Mackerel with sambal-mustardcream, Spinach, Endive & Raw Milk Citrus Sauce

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Heat 1 tbsp oil in a pot over medium heat.

Step 2

Sauté the shallot and garlic for 1 minute, then add the barley and toast for another minute.

Step 3

Pour in 300 ml water and 100 ml raw milk. Bring to a boil.

Step 4

Reduce heat and simmer for 15 minutes with the lid slightly ajar, stirring occasionally. Add a splash of water if it dries out too quickly. In the last 4 minutes, add black cardamom and caraway seed. Remove cardamom before serving!

Step 5

Heat 1 tbsp oil in a separate pan.

Step 6

Stir-fry the spinach for 2 minutes over high heat until wilted.

Step 7

Add the endive and stir-fry for another 2 minutes until just tender.

Step 8

Season with salt, pepper, and a bit of lemon zest. Set aside.

Step 9

In a small saucepan, combine: 1 tbsp mustard, 1–2 tsp sambal, 1 tbsp lemon juice, and 2–3 tbsp raw milk.

Step 10

Heat gently for 2–3 minutes while stirring, until smooth and slightly thickened. Taste and season if needed.

Step 11

Stir the cooked spinach and endive into the barley.

Step 12

Gently fold in the smoked mackerel pieces (try not to break them up too much).

Step 13

Plate into shallow bowls, drizzle with the sambal mustard cream, and garnish with lemon zest and herbs if desired.