Instructions

Rinse the barley groats with cold water and place them in a pot with vegetable broth. Cook over low heat until softened.

The barley groats will slightly increase in volume, absorbing the broth. They need to be stirred occasionally, adding water as needed. When the groats are soft, remove them from the heat. Season with salt, pepper, and a pinch of nutmeg.

Cut the pumpkin into 10 to 12 pieces. Do not peel, just remove the seeds. Wrap eight pieces in bacon slices. Place them on a baking sheet lined with parchment paper.

Dice the remaining bacon and pumpkin. Finely chop the shallot and sauté it with the diced bacon in a pan, along with a little lard.

Finally, add the diced pumpkin and lightly sauté. Mix the pumpkin with bacon, shallot, and drippings into the barley groats.

Coat the fish in the classic breading mixture. Flour, egg, breadcrumbs.... Place it on a baking sheet, drizzle with oil, and bake with the pumpkin slices at 170°C for about 15 minutes.

Turn the fish pieces, check the bacon-wrapped pumpkin, turn them as well, and bake for another 8-10 minutes.

Serve the barley groats with the fish pieces, adding 2 bacon-wrapped pumpkin pieces to each portion. Can be served with various vegetable salads.