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Barley & Fillets of Sturgeon

By 10 Febbraio 2020 Marzo 13th, 2020 No Comments



– 300 g barley
– 200 g fillets of sturgeon washed in cold water
– dried and cut into fairly small pieces
– ½ onion chopped
– 1 bunch of fresh herbs (thyme, basil, parsley, sage and rosemary) finely chopped
– ½ cup white wine
– broth
– 60 g butter
– 2 tbsps. EVO
– salt to taste
– pepper to taste


Lightly sauté the onion with 20 g of butter and half of the bunch of herbs over low flame in a large saucepan. Then, add in the barley and let it roast for at least 1-2 minutes. Add a dash of white wine, and gradually add the hot broth, stirring occasionally with a wooden spoon. Shortly before it has finished cooking, mix in the remaining herbs. In the meantime, brush a non-stick pan with EVO, add in the sturgeon and sauté for 2-3 minutes, letting the pieces lightly brown on all sides. Season it with a pinch of salt and a handful of pepper. Add the remaining butter to the barley, making it creamy, and then add the hot sturgeon. Serve immediately.