Salmon Fillet in Macadamia Nut Crust with Saffron Pearl Barley

For the salmon fillet in macadamia nut crust with saffron pearl barley, preheat the oven to 120°C.Heat the olive oil in a coated pan. Sear the salmon fillet on the flat side. Season with sea salt and pepper and place on a baking sheet lined with aluminum foil.

Toast the macadamia nuts until golden brown, chop finely and mix with the breadcrumbs. Cream the butter with a pinch of salt and fold in the nut mixture. Pour everything into a freezer bag and roll out 3 mm thin. Chill in the refrigerator for 10 minutes. Cut the macadamia nut slabs to the size of the salmon fillet, place on top of the fish and gratinate under the oven broiler until golden brown.

Peel and finely dice the shallots and garlic. Heat the butter in a saucepan. Sauté the shallots, garlic and pearl barley in it without coloring. Gradually pour in the chicken stock, stirring constantly. Add saffron and simmer until pearl barley is soft. For the salmon fillet in macadamia nut crust with saffron pearl barley, add the vegetable cubes at the end. Season the pearl barley with salt, pepper and chili from the spice mill.

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