Wash the beetroot, cover and cook in salted water for 30–35 minutes over medium heat and then leave to cool.

Bring the broth to the boil.

Peel the beetroot and puree in 100 ml of hot stock.

Dicefinely the onion and chop finelythe garlic.

Sauté both in a saucepan in hot olive oil.

Add the pearl barley, sauté briefly, deglaze with wine and reduce almost completely, add the boiling broth until the pearl barley is just covered and cook over a medium heat for 35 minutes.

After 30 minutes add the pureed beetroot and cook for 5 minutes.

Cut 2 matjes fillets diagonally into pieces.

Wash the apple, cut into thin sticks and mix with lemon juice.

Break the crispbread into pieces.

Peel the horseradish, grate finely and place on the pearl barley with the crispbread, serve with cress and dill.