John Myers
Ingredients for 4 servings:
- 4 catfish fillets, fresh
- salt and pepper
- a little flour for turning
- Oil for frying
- 200 ml Prosecco
- 200 ml vegetable stock
- 150 g crème fraîche
- ½ bunch coriander
- ½ bunch flat-leaf parsley
- ½ bunch of dill
- ½ bunch chives
- 1 tbsp peppercorns, pink
- Pinch(s) of nutmeg
- possibly salt
- 1 lemon(s), some juice for the fish, some zest for the sauce
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes
Dry the fish fillets, season with salt and pepper, and drizzle with lemon juice. Coat in a little flour and sear on all sides in hot oil. Continue cooking in a preheated oven at 150°C for 10–15 minutes, depending on the thickness of the fillets. Catfish is a very firm fish that can tolerate a bit of heat. Pour in the Prosecco and vegetable stock into the roasting slops and reduce by about half. Add the finely chopped herbs—the amount is variable; I use 1/2 bunch each—and the pink berries, along with a little grated lemon zest. Finally, stir in the crème fraîche and season with a pinch of nutmeg and a little more salt, if desired. Serve the fish fillets with the sauce and serve with rice, for example. This dish also works well as a starter as part of a meal, accompanied by Prosecco.
Facebook Comments