Remember that the broth for pouring over the pearl barley must be warm. Otherwise, the grains will harden and will not absorb the liquid.
In the pot in which you are going to prepare the kashotto, heat up two tablespoons of oil, throw in the shallots and garlic and fry for a while. Pour in the pearl barley and fry it very well. When every grain is coated with oil, start adding a ladleful of hot broth. Keep stirring until the pearl barley absorbs all the liquid (it took me about 45 minutes)..
At the end, when you see that the groats are few minutes short of done, add sun-dried tomatoes, mushrooms fried in butter and saffron soaked in warm water together with water). Stir. At the end add a tablespoon of very cold butter and the finely grated Parmesan cheese and chopped parsley. Season with salt, pepper and nutmeg. Serve with the butter-fried cod..
Season the fish with salt and pepper. Heat the butter in a frying pan with a little oil, place the cod skin side and fry over a medium heat, basting with butter. A few minutes is enough. Of course, turn the fish over so that it is slightly browned and the skin is crispy. The fish should be firm and springy, not dry to a chip. Drizzle with lemon juice..