Catfish in root broth

Ingredients for 4 servings:

• 1 bunch of soup vegetables
• 1 onion(s)
• 1 bay leaf
• 1 clove(s)
• 4 tbsp white wine vinegar
• 1 liter of water
• ¼ liter white wine or vegetable broth
• Salt
• Sugar
• 600 g fish fillet(s) (catfish fillet)
• 200 ml fish stock from the jar
• 1 tbsp lemon juice
• 30 g butter, cold
• 100 g cream
• 3 sprigs of parsley

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

Low-calorie catfish fillet

Clean, wash, and finely chop the soup vegetables. Peel the onion and stud it with bay leaves and cloves. Bring 1 liter of water with vinegar, wine (or vegetable stock), a pinch of salt, and sugar to a boil. Add the vegetables to the boiling water. Add the fish fillet and simmer over very low heat for about 10 minutes until cooked through. Bring the fish stock to a boil in a small saucepan and reduce by half. Add the lemon juice. Remove the pan from the heat and whisk in the butter. Whisk the cream until stiff and fold in. Wash and finely chop the parsley. Arrange the fish and vegetable strips on plates and spoon the sauce over the fish. Sprinkle with parsley and serve immediately. Serve with boiled potatoes.