2 dl pearl barley
8 dl water
2 dl shelled peas
2 dl low-fat milk
Juice from ½ lemon
1 dl hazelnuts
½ cup cold pressed rapeseed oil
4 mackerels or large fillets (depending on size)
A little oil for grilling
1 bunch watercress
Salt and pepper
How it's done
Start the grill, clean the mackerels, shell the peas and rinse the watercress.
Barley - Cook the pearl barley in the water with a little salt for about 15 min., until it is tender, then pour off any excess water.
Pea purée - Boil the peas in milk for 5 minutes and blend to a smooth puree. Season with lemon juice, salt and pepper.
Hazelnut pesto - Fry the hazelnuts for 10 minutes on a dry frying pan over medium heat. Let the nuts cool down a little and then blend them with rapeseed oil for about 10 seconds. Season with salt and pepper.
Mackerel - Brush the skin side of the mackerels with a little rapeseed oil, season with salt and pepperand and grill them skin side down for about 3 min. on each side.
Dinner time - Arrange the mackerel with the pearl barley and pea purée. Sprinkle watercress on top and serve with pesto on the side.
Adapted from: Comwell Care. Mad med omtanke - hele dagen, page 60-61