Catfish in white wine – tarragon – mustard sauce with wild rice

Ingredients for 2 servings:

• 1 ½ cup(s) rice (wild rice-long grain rice mix)
• 3 cups vegetable broth
• 1 tbsp butter
• 2 fish fillets (catfish, approx. 170 – 200 g each), without skin
• 30 ml vermouth (Noilly Prat)
• Butter for frying
• 100 ml dry white wine
• 150 ml cream or milk
• 100 g mustard (tarragon mustard, e.g. Maille), possibly more
• ½ bunch tarragon, chopped
• Salt
• Pepper or chili from the mill
• 1 pinch(s) of sugar
• 1 tsp, heaped flour butter

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

with low-fat milk instead of cream a quick, light meal

Bring the rice and broth to a boil in a non-stick saucepan, uncovered. Reduce the heat to low. In about 20 minutes, the rice will be cooked and the broth will have been absorbed. Stir in a knob of butter. Pat the catfish dry, rub it with Noilly Prat, and briefly sear it on both sides in a buttered pan. Deglaze with white wine and cream or milk. Stir in the tarragon mustard, season with salt, pepper, sugar, and half of the tarragon. Thicken with flour and butter, simmer gently for one minute, then reduce the heat to low and simmer uncovered for 7-10 minutes, during which time the cream and white wine will reduce by about one-third. Serve the rice with the fish and stir the remaining chopped tarragon into the sauce. Drizzle the fish with a little of the sauce and serve with the remaining sauce. This goes well with a mixed leaf salad, tomatoes braised in butter or a julienne of finely chopped carrots and/or zucchini.