Smoked Mackerel, Leek & Pearl Barley Pan Bake

Ingredients

• pearl barley220 g
• smoked mackerel fillets, skin removed and flaked250 g
• leeks, sliced2 large
• carrot, diced1 large
• vegetable or fish stock800 ml
• crème fraîche120 g
• lemon zest1 tsp
• fresh dill, chopped2 tbsp
• olive oil1 tbsp
• black pepper1/2 tsp

Method

1. 1Heat the olive oil in a deep skillet or ovenproof pan and cook the leeks and carrot with a pinch of salt until softened.
2. 2Stir in the pearl barley and cook for 1 minute so the grains get lightly coated and nutty.
3. 3Pour in the stock, bring to a simmer, and cook gently until the barley is tender and most of the liquid is absorbed, about 25 minutes.
4. 4Stir in the crème fraîche, lemon zest, black pepper, and half the dill.
5. 5Fold in the flaked mackerel just to warm through, keeping some pieces intact.
6. 6Scatter over the remaining dill and serve straight from the pan.

Tips

• Add a splash more stock if the barley needs extra time to soften.
• Fold the fish in at the end so it stays chunky and smoky rather than drying out.

Nutrition