A rustic festive dish where Estonian nature, herbs, and fine cuisine meet.
In this dish, humble barley takes on a whole new meaning – the crispy, seasoned crust envelops tender white fish, keeping it moist and perfect. Finally, the Garlumami sauce adds depth and character to every bite.
Preparation time
Active time: up to 45 minutes
Servings: 4–6
Ingredients:
- 1 kg barley grains (cooked or pre-soaked)
- 1–1.5 kg local white fish
- 5 egg whites
- Seasonings: cinnamon, ginger, dill, garlic
- Salt, pepper, lemon
Instructions:
- Preheat the oven to 200°C.
- Prepare the barley mixture: Mix barley, cinnamon, ginger, salt, and pepper. Add egg whites – the mixture should be thick, not liquid. Ensure all grains are coated in the mixture.
- Prepare the fish: Wash and clean the fish, keeping it whole. Make 3 small slits on each side, season with salt and pepper, and stuff the belly with chopped garlic and dill.
- Coat the fish with the barley mixture: Spread half of the barley mixture on the bottom of a baking sheet. Place the fish on top and cover it completely with the remaining mixture – ensuring the fish is fully coated to keep the juices inside.
- Bake:
First, bake at 200°C for 15 minutes, then lower the temperature to 160°C and bake for another 15 minutes. - Rest:
Remove the fish from the oven and let it rest for 10 minutes.
Serving suggestion:
Before serving, gently crack the barley crust, removing it. Finish with a layer of Garlumami sauce – it will elevate the dish to a whole new level, bringing out the clean flavors of the fish and the rustic barley.
Serve with a fresh salad, herbal oil, or a light lemon vinaigrette. Perfect for both a special weekday meal and a festive dinner.