Recipe for catfish with root vegetables and horseradish
»The fillet of catfish, also known as catfish, is almost boneless. The fish comes from the wild, it is the largest freshwater fish in Europe. I appreciate its firm, white flesh, which becomes buttery soft when cooked.”
- For the poaching broth
- 1 l Water
- 1 splash white wine vinegar white wine vinegar
- 1 branch thyme
- 1 small Onion Onion
- 1 Bay leaf Bay laurel, bay leaf
- 2 cloves clove, clove
- For the sauce
- 125 ml fish stock Fish stock, stock
- 5 el poaching broth
- 1 tsp creamed horseradish Cream horseradish, horseradish
- 25 G butter
- For the fish
- 40 G carrot
- 40 G yellow turnip yellow turnip
- 40 G celery
- 120 G Catfish fillets Catfish fillet, catfish
- 1 small bunch fresh chives chives
- 0.5 root horseradish horseradish
For the poaching stock, put the water, vinegar, salt and thyme in a wide saucepan. Peel the onion, cut into a few small wedges, put in the bay leaf and cloves and add the onion. Boil the broth for 15 minutes.
Meanwhile, for the fish, peel the carrot, turnip and celery and cut into very fine strips (julienne). Then simmer the catfish fillets in the broth on the lowest level for 8 to 10 minutes, depending on the thickness of the fillets. Take out and keep warm. Pour 125 ml of the poaching stock into a saucepan and cook the vegetable strips in it until crisp, season with salt and pepper.
For the sauce, reduce the fish stock with 5 tablespoons of poaching stock. Then mix horseradish cream and butter into it with the hand blender. Cover the catfish fillets with the vegetable strips, sprinkle with chives and lots of freshly grated horseradish and pour the sauce over them. Boiled potatoes or an airy mashed potato go well as a side dish.