Catfish with Potato Topping and Beer Sauce

For the potato topping, rinse the potatoes and cook for about 30 minutes in salted water. Drain well, peel the potatoes and press through a ricer into a bowl. Set aside to cool.

For the beer sauce, peel the shallot and garlic. Chop the shallot and add garlic, beer, vermouth, caramel and bay leaf, bring to a boil slowly and simmer over medium heat until reduced by half.

Preheat the oven to 200°C (approximately 375°F).

For the fish, pour the melted butter into the mashed potatoes. Season the mixture with salt, pepper and nutmeg. Separate the egg and stir the egg yolks into the potatoes. Beat the egg whites with 1 pinch of salt until stiff and fold into the potato mixture.

Rinse the catfish fillets and pat dry with paper towels. Season with lemon juice, salt, and pepper and place on a lined baking tray. Spread the potato mixture on the fish fillets. Bake the fillets in the oven on the top rack for about 20 minutes, until the potato has lightly browned.

Meanwhile, pour the beer sauce through a fine sieve, collect the liquid and slightly press out the juices from the sieve. Pour in the cream and boil the sauce briefly. Season with salt and pepper. Cut the butter into pieces, add to the sauce gradually and mix with a hand blender.