Butter-seared white fish with toasted almonds and a warm barley pilaf.
250 gWhite fish
35 gButter
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60 gOnion
70 gCarrot
0.5 cupBarley
25 gAlmonds
1.25 cupsWater
1 tbspLemon Juice
To tasteSalt
To tasteBlack Pepper
Simmer barley with water, onion, carrot, and salt for 30 minutes.
Season white fish with salt and black pepper.
Toast almonds in 10 g butter for 3 minutes, then remove.
Sear white fish in remaining butter for 4 minutes per side.
Finish fish with lemon juice and almonds, then serve with barley pilaf.