Ray’s Bream Fillets with Black Bean and Lemon-grass Purée and Sautéed Vegetables with Crispy Curried Barley

Name: Ray’s Bream Fillets with Black Bean and Lemon-grass Purée and Sautéed Vegetables with Crispy Curried Barley (Filetes de Xaputa com Puré de Feijão Preto, Lemongrass e Legumes Salteados com Crocante de Cevada ao Caril)
Yield: Serves four
Cuisine: Portuguese
Ingredients: 3 soup spoons olive oil (45 ml); 1 medium leek, white part only (200 g); 3 medium courgettes (300 g); 4 medium carrots (300 g); coriander sprouts; 4 cans ray’s bream fillets; 3 sticks lemon grass (100 g); peeled and grated fresh ginger (10 g); 1 medium red onion (100 g); 4 soup spoons olive oil (60 ml); 1 soup spoon of olive oil (15 ml); 300 g black canned beans, drained; 4 dessert spoons toasted barley (20 g); 4 coffee spoons curry powder (0.6 g); fleur de sel and freshly ground five-peppers mix, to taste