Pan Roasted Pickerel, Maple Bacon Spiced Kale and Barley Risotto | Club House for Chefs
Pan Roasted Pickerel, Maple Bacon Spiced Kale and Barley Risotto
Ingredients
- Serves 4
- 4 125 g Pickerel Fillet, skin-on
- 2 tbsps Mascarpone cheese
- 200 g Celery, small dice
- 2 Yukon gold potatoes
- 1 tbsps
- 2 tbsps Club House ® Turmeric, Ground
- 400 g Manilla clams, whole
- 200 g Pearl barley
- 4 tbsps Olive oil
- 2 Shallots, finely dice
- 4 Cloves garlic, finely dice
- 100 ml Dry white wine
- 1 liter Chicken stock
- 1 Bunch kale, torn
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