Peanut-Crusted Catfish with Asparagus
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Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Ingredients
for
4
- Ingredients
- 4 skinless Catfish each 180 grams (ready to cook)
- 150 grams unroasted and unsalted Peanuts
- 2 eggs
- 2 Tbsps Pastry flour
- 2 Tbsps Mustard
- 2 Tbsps Crème fraiche
- 2 Tbsps vegetable oil (plus more fro the baking sheet)
- salt
- freshly ground peppers
- 2 bunches Asparagus
Preparation steps
1.
Remove the tough ends from the asparagus, peel and halve the remainder crosswise and cook in a pot of boiling salted water until tender, about 10 minutes.
2.
Finely chop the peanuts. Stir together the eggs, mustard and creme fraiche until smooth, season with salt and pepper.
3.
Rinse the catfish, pat very dry and coat with flour. Dredge the fish in the egg mixture and roll in the peanuts, so that the fillets are completely covered, press to adhere.
4.
Preheat the oven to 180°C (approximately 350°F) convection. Oil a baking sheet, place the fish on the baking sheet and cook until just done, about 15 minutes.
5.
Heat 1 tablespoon butter in a skillet, add the asparagus and cook until heated through. Serve the fish on the asparagus.
