Gastronomixs

Pearl barley crisps

As a crispy garnish in a savoury composition. You can also flavour the water or use a stock.

Pearl barley crisps

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Ingredients

100

g

pearl barley

1

litre

water

As needed:

 

salt

Preparation method

  • Place the pearl barley and the water in a pan and add salt to taste.
  • Cover with a lid and cook the pearl barley until tender.
  • Blend in a thermo blender to create a runny crème.
  • Add a little of the cooking liquid, if needed, to create the right consistency.
  • Spread the crème smoothly over a silicone mat and dry for ten hours in the oven at 80°C.
  • Deep fry at 160°C for four minutes.
  • Drain on kitchen towel.
  • Season to taste with salt.

Serving suggestions

  • Use in a composition with components of cod, algae, and fennel.
  • Use in a composition with components of chicken, sweetcorn, and red chilli pepper.
  • Use in a composition with components of carrot, sweet pepper, and tomato.

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