Scottish pearl barley with mushrooms and lamb meatballs
5 servings
45 minutes
A twist on the traditional Scottish pearl barley soup Scotch Broth, prepared by Dmitry Kamaev, the chef of Law & Son Bar, pleases with familiar tastes. The close union of mushrooms and pearl barley is not alien to anyone who loves rassolnik. The aroma of porcini mushrooms softens the specific spirit emanating from the lamb meatballs. Included: cream sauce and coriander, and the decoration of dried apricots and prunes, as well as the glaze of oyster sauce, add restaurant elegance to the originally rural food.
1
Prepare pearl barley. Soak for 1 day.
- Pearl barley: 150 g
- Water: 200 ml
2
Then drain the water, pour fresh water over the grains, lightly salt, and cook on low heat for about 45 minutes until done.
- Water: 200 ml
- Salt: to taste
3
Chop the onion into small cubes, and cut the carrot in the same way. Slice the white mushrooms.
- Onion: 80 g
- Carrot: 80 g
- Porcini mushrooms: 50 g
4
In a saucepan, sauté onion and carrot in vegetable oil, add mushrooms and simmer with sugar (10 g) and salt until cooked. Add a little water to prevent burning.
- Onion: 80 g
- Carrot: 80 g
- Porcini mushrooms: 50 g
- Sugar: 15 g
- Salt: to taste
- Water: 200 ml
5
Add mushroom sauté to the pearl barley along with butter and oyster sauce (10 g).
- Butter: 30 g
- Oyster sauce: 25 ml
6
Mix
7
Prepare meatballs. Grind the tenderloin and lamb through a meat grinder.
- Beef tenderloin: 130 g
- Lamb: 300 g
8
Add coriander to the minced meat and salt it.
- Ground coriander: 2 g
- Salt: to taste
9
Mix the minced meat and shape meatballs of 60 grams each.
- Lamb: 300 g
10
Wrap each meatball in fat netting and let it sit in the refrigerator for 30 minutes.
- Caul fat (crepine): 1 piece
11
Fry the meatballs in vegetable oil.
- Vegetable oil: 50 ml
12
Add broth and a little sugar (only for caramelization, 0.5 tsp).
- Vegetable broth: 60 ml
- Sugar: 15 g
13
Add 15 g of oyster sauce, gently mix to coat the meatballs in the oyster glaze.
- Oyster sauce: 25 ml
14
Cook the meatballs in a preheated oven at 180 degrees for 4-5 minutes.
15
Heat the pearl barley with cream separately, place it in a serving dish, and top with meatballs.
- Cream (22%): 150 ml
16
Garnish with julienned dried apricots, prunes, chervil, and green onions.
- Dried apricots: 15 g
- Prunes: 15 g
- Chervil: to taste
- Spring onion: to taste