Roasted cod with barley

Serves 6

 

Ingredients

100g cooked pearl barley

25ml extra virgin olive oil

Ground cinnamon, to taste

1 handful chopped almonds

Salt, to taste

1 bunch chives and parsley, chopped

1 lemon, juice and zest

6 cod loins, 100g each

 

Method

Heat the barley gently in the oil and then add the cinnamon, nuts and salt.

Remove from the heat and finish with the herbs, lemon juice and zest. Season to taste.

Meanwhile, heat a little oil in a pan. Cook the cod on one side for about six minutes until it is caramelised, then place the pan in a hot oven for a couple of minutes until the fish is cooked through to your liking, then plate as pictured and serve. 

 

Chefs notes

“I like to serve this with Icelandic seaweed, which I used to eat instead of crisps as a child, but it works almost as well without.”

 

Blood orange granita and yoghurt sorbet, Agnar Sverrisson, Texture

Serves 6

 

Ingredients

Blood orange granita

50ml water

70g sugar

1 leaf gelatine, soaked

400ml blood orange juice (about 10 oranges)

Blood orange segments and mint, for garnish

 

Yoghurt sorbet

150g caster sugar

250g water

250g low-fat yoghurt

Lemon juice, to taste

 

To serve

Mint

 

Method

Blood orange granita

Heat the water and sugar until the sugar has dissolved. Remove from the heat and add the gelatine. Stir until dissolved and add the blood orange juice.

Place in a plastic container and freeze until solid. Scrape with a fork to make crystals, then return to the freezer to set hard.

 

Yoghurt sorbet

Dissolve the sugar in the water and add the yoghurt and lemon juice.

Freeze in a large mixing bowl, whisking every hour until frozen, or churn in an ice-cream maker

 

To serve

Serve garnished with blood orange segments and mint

 

Chefs notes

“You can make granita from almost anything – grapefruit, rhubarb, tangerines – but blood oranges are great at this time of year. The gelatine stabilises the granita so it doesn’t melt too quickly. Serve with yoghurt sorbet.”