Bring the water to a boil in a wide frying pan. Add salt. Add the barley and cook on a low fire with the lid closed for about forty-five minutes. Cool slightly.
Mix the slightly cooled barley with almond kernels, egg yolks, low-fat curd cheese, pepper, salt, herbs and lemon peel. Form smaller balls from it and press them slightly flat. Sparingly turn in flour to the other side and rest at least fifteen minutes.
In the meantime, peel the carrots for the sauce, using a peeler to remove twenty thin strips. Dice the remaining carrots.
Blanch the carrot strips in boiling salted water for one to one and a half minutes. Immediately rinse with cold water. Drain well and set aside.
Remove the skin from the shallot and chop finely. Steam in the warm butter until soft. Add the carrot cubes and steam. Extinguish with the Noilly Prat and boil until well reduced.
Add the soup and cook the carrots on a low fire with the lid closed. Blend the carrots with the cooking liquid in a hand mixer. Add the cream and season the sauce with salt, pepper and a little lemon juice.
Meanwhile, roast the barley tags in a coated pan in the warm clarified butter for six to eight minutes until golden brown (*).
Bring the carrot sauce briefly to the boil again and just heat the carrot strips in it.
Place the barley dumplings on warm Tel