9

50 gm (¼ cup) pearl barley

500 gm kingfish, thinly sliced

GARUM DRESSING

2 tsp colatura di alici

(see note), or to taste

1 tbsp extra-virgin olive oil

3½ tsp lemon juice, or to taste

SORREL-CUCUMBER SAUCE

½ telegraph cucumber,

plus extra peeled and

diced, to serve

½ bunch sorrel, washed, plus

extra very thinly sliced

to serve

50 gm baby spinach leaves

Kingish crudo

SERVES 8 // PREP TIME 20 MINS(PLUS SPROUTING)

“This is a great light dish that can be adapted

easily with seasonal dressings,” says Grossi.

“The Romans used a lot of barley in their

cooking, so we’ve added a little to this dish

to give it a Roman twist.” Start this recipe

five days ahead to sprout the barley, or

simply leave it out if it’s a bridge too far.

1 Rinse barley under cold

water, place in a bowl, cover

with cold water and refrigerate

overnight. Drain barley, rinse

well and drain again. Transfer to

two sterilised one-litre jars (see

cook’s notes p176), cover with

a double layer of muslin and

secure with a rubber band.

Place jars upside down in a

bowl to catch the water and

store at about 20°C. Every

12 hours or so, pour cold water

into jars and swirl to rinse

grains, then pourof water

and replace muslin, keeping

the jars inverted until barley

sprouts (1-5 days). Rinse barley

well, drain and refrigerate in

a jar for up for up to 3 days.

2 For the garum dressing,

whisk ingredients in a bowl

to combine.

3 For sorrel-cucumber sauce,

blend ingredients with 150ml

cold water in a blender until

smooth. Pass through a fine

sieve, season to taste and

refrigerate until needed.

4 To serve, dot plates with

sorrel-cucumber sauce, brush

kingfish with garum dressing,

arrange on plates and dot with

a little more sauce. Scatter

with sprouted barley, extra

cucumber and sorrel, and

season with a little olive oil

and sea salt.

NoteColatura di alici is an

Italian fermented fish sauce;

it’s a lot stronger than a Thai

fish sauce so you don’t need

to use as much. It’s available

online from lario.com.au.

If it’s unavailable, substitute

another fish sauce to taste.

Wine suggestionA soave,

such as Soave la Rocca

Pieropan from Veneto.➤

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Barramundi & barley

polentaStay pendant

light from About Space.

No 18 chair from Thonet.

Bowl (spinach) from Chef

Vs Clay. Wingnut & Co

salad plate (barramundi)

from In Bed. Napkin from

Cultiver. All other props

stylist’s ownOctopusBowl

(crackers) from Chef Vs

Clay.KingfishNapkin from

Cultiver. No 31 Fureau

chair from Thonet.Text

pageWingnut & Co cake

plate from In Bed. Bowl

(spoon) from Chef Vs Clay.

Napkin (set of four; used

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All other props stylist’s

own. Stockists p176.

DULUX WASH&WEAR MATT IN “SEABROOK P36H5”

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