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Catfish with mustard and herb crust

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Ingredients for 4 servings:

  • 125 g butter, soft
  • 80 g breadcrumbs
  • 1 tsp rosemary, chopped
  • 2 tsp Parmesan, grated
  • 1 garlic clove(s), squeezed
  • salt and pepper
  • 800 g catfish fillet(s)
  • salt and pepper
  • olive oil
  • e.g. mustard, hot
  • Fat for the mold

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

Knead the ingredients for the herb crust, form into a 3 cm thick roll, wrap in cling film, and refrigerate to set. Preheat the broiler. Season the fish with salt and pepper on both sides, sear in a large pan, and place side by side in a greased baking dish. Spread a thin layer of mustard. Cut the butter roll into thin slices and top the fish with them. Grill until golden brown.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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