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Ingredients
Catfish in Red Wine Sauce
- Ingredients
- 400 grams (approximately 14 ounces) small, waxy potatoes
- 2 carrots
- 200 grams (approximately 7 ounces) Celery root
- salt
- 800 grams (approximately 28 ounces) Catfish (with skin)
- 1 onion
- freshly ground peppers
- 3 Tbsps butter
- 1 Tbsp Pastry flour
- 200 milliliters (approximately 7 ounces) Red wine
- 200 milliliters (approximately 7 ounces) fish stock
- 1 bay leaf
- 1 sprig parsley
- 75 milliliters (approximately 5 tablespoons)) Whipped cream
- parsley (for garnish)
Peel the potatoes and cook in a pot of boiling salted water until tender but not falling apart, about 20 minutes.
Rinse the catfish, pat dry and cut into 8-12 pieces of equal size. Peel the onion and chop finely. Season the fish with salt and pepper and saute in 1 tablespoon butter until golden brown on both sides. Remove from the pan and lightly saute the diced onions. Sprinkle the flour over the onions stirring to coat. Add the wine, stock, bay leaf and parsley to the pan and simmer until slightly thickened and reduced by half.
Peel the carrots and celery root and cut into 3-4 cm (approximately 1 1/4 to 1 1/2-inch) long sticks. Add to the potatoes during the final 5 minutes of cooking time.
Strain the sauce through a sieve and return it to the pan. Stir in the cream, bring to a simmer and season with salt and pepper. Place the catfish pieces in the sauce and heat gently for 2-3 minutes or until cooked through.
Drain the potatoes, carrots and celery root. Heat the remaining butter in a skillet, add the vegetables, season with salt and saute in until lightly glazed. Place the fish and sauce on serving plates, add the vegetables and garnish with parsley.
(Percentage of daily recommendation)
| Calorie | 634 cal. | (30 %) | ||
| Protein | 38 g | (39 %) | ||
| Fat | 38 g | (33 %) | ||
| Carbohydrates | 26 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.3 g | (18 %) |