Catfish and Potato Salad with Asparagus
Peel the potatoes, rinse, dice and cook in a pot of boiling salted water until tender but not falling apart, about 20 minutes.
Rinse asparagus, trim the tough ends and peel the bottom third. Cut the asparagus into pieces about 5 cm (approximately 2 inches) long and cook in a pot of boiling salted water until tender, about 8 minutes. Drain.
Rinse watercress, pat dry and tear into bite-size pieces. In a bowl, whisk together the lemon juice, mustard, turmeric and some salt together and gradually whisk in the oil. Add the potatoes and toss well.
Rinse the fish fillets, pat dry and cut into bite-size pieces. Heat the butter in a skillet and saute the fish until cooked through, about 3 minutes per side. Season with salt and pepper.
Add the asparagus to the potato salad along with the fish and about 3/4 of the watercress and gently toss together. Season with salt and pepper and serve. Serve garnished with the remaining watercress.