Catfish with Horseradish Crust and Potato-Apple-Vegetable Medley
Nutritional values
(Percentage of daily recommendation)
| Calorie | 978 cal. | (47 %) | ||
| Protein | 31 g | (32 %) | ||
| Fat | 60 g | (52 %) | ||
| Carbohydrates | 74 g | (49 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.8 g | (29 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1.4 μg | (7 %) | ||
| Vitamin E | 3.4 mg | (28 %) | ||
| Vitamin K | 27.9 μg | (47 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 10.8 mg | (90 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 100 μg | (33 %) | ||
| Pantothenic acid | 2.4 mg | (40 %) | ||
| Biotin | 24.5 μg | (54 %) | ||
| Vitamin B₁₂ | 3.2 μg | (107 %) | ||
| Vitamin C | 60 mg | (63 %) | ||
| Potassium | 1,594 mg | (40 %) | ||
| Calcium | 127 mg | (13 %) | ||
| Magnesium | 141 mg | (47 %) | ||
| Iron | 3.3 mg | (22 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 32 g | |||
| Uric acid | 234 mg | |||
| Cholesterol | 339 mg | |||
| Complete sugar | 33 g |
Ingredients
- For the fish
- 100 grams Celery root
- 1 onion
- 150 grams butter
- 4 slices white bread (day old)
- 1 Tbsp freshly chopped Dill
- 2 Tbsps Horseradish (from a jar)
- lemon juice
- salt
- freshly ground peppers
- 4 Catfish (about 160 grams)
- 2 Tbsps clarified butter
- For the sauce
- 400 grams waxy potatoes
- 4 Apple
- 100 milliliters Apple juice
- 1 shallot
- 1 Tbsp butter
- 100 milliliters dry white wine
- 1 tsp freshly chopped rosemary
- salt
Preparation steps
For the fish: For the crust, rinse, trim and dice celery and peel onion and finely chop. In 1 tablespoon hot butter sweat briefly and allow to cool. Remove crust from bread and cut half into small cubes. Grind other half in a mixer to crumbs. Mix cubes with vegetables, soft butter, dill and horseradish and season with lemon juice, salt and pepper. As required, add in crumbs and refrigerate.
For the sauce: Peel potatoes and apples. Cut potatoes and apples into quarters, core the apples and dice both. Mix apple cubes with lemon juice and apple juice. Peel and chop shallot and sauté with diced potatoes in butter. Deglaze with white wine, season with salt and cook for about 10 minutes. Add apple cubes with juice and let finish cooking together about 5 minutes. Finally add rosemary and season with salt.
Preheat oven to 200°C (approximately 400°F).
Rinse fish, pat dry, season with salt and pepper and fry in hot butter in a ovenproof pan on both sides. Distribute crust on the skin side and place in oven until golden brown about 10 minutes.
Arrange fish on the sauce and serve with freely breaded beetroot, if desired.
