Catfish with Potato Crust and Beer Sauce

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Catfish with Potato Crust and Beer Sauce
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1 hr 15 min.


For catfish
200 grams potatoes
2 Tbsps butter
1 egg
freshly ground peppers
Nutmeg (freshly grated)
4 pcs Catfish (150 grams)
2 tsps lemon juice
100 grams Whipped cream
Fat (for the baking sheet)
For the beer sauce
1 shallot
1 garlic clove
300 milliliters White ale
Vermouth (at will)
1 bay leaf
1 tsp Caramel food coloring
1 Tbsp butter
How healthy are the main ingredients?
potatoWhipped creamsalteggNutmegshallot

Preparation steps


Rinse the potatoes and cook unpeeled in boiling salted water for about 30 minutes. Drain and allow to evaporate. Peel potatoes, press through a ricer into a bowl and let cool.


For the beer sauce, peel the shallot and garlic. Chop the shallot and add garlic, ale, vermouth, caramel color and bay leaf in a pot. Bring to a boil slowly and let boil over medium heat to reduce by half.


Preheat the oven to 200°C (approximately 400°F, fan oven 180°C or approximately 350°F). Pour the melted butter into the mashed potatoes. Season with salt, pepper and nutmeg. Separate the egg and stir the egg yolk into the puree. Beat the egg white with 1 pinch of salt until stiff and fold into the potato mixture.


Pat the fillets dry with paper towels and season with lemon juice, salt and pepper. Spread the potato mixture on the fish fillets and place fillets on an oiled baking sheet. Bake the fillets in the oven on the upper rack about 20 minutes, until the potato puree tips are lightly browned.


Meanwhile, drain the beer sauce through a fine sieve, collect the liquid and slightly express the residues in the sieve. Pour in the cream and let the sauce boil a little. Season with salt and pepper. Melt the butter in cut pieces and mix with a hand blender. Serve with the crusted catfish.