Summary

Ingredients

• 400 g fish fillet (s) (catfish), e.. from Lake Constance
• Salt and pepper, black, from the mill
• possibly herbs, dried
• Flour, for rolling
• 3 tablespoon olive oil
• 1 lemon (s), quartered

For the sauce:

• 1 medium carrot (s)
• 5 m. Sized mushrooms
• 2 shallot (s)
• 0.5 ½ bell pepper (s), red
• 2 cloves garlic)
• 2 tablespoon flour
• 200 ml vegetable stock, as needed
• 3 tablespoon heavy cream
• 1 teaspoon honey
• 2 tablespoon horseradish, not cream horseradish
• 7 small capers, pickled
• Salt and pepper, black, from the mill
• 3 tablespoon olive oil
• 1 glass rice (natural), or basmati
• 2 glasses water
• 0.5 teaspoon ½ salt

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Instructions

1. Sauce:
2. Dice the ingredients very finely. Fry the carrots, add the shallots and garlic and fry until translucent. Add the mushrooms and peppers. Steam everything for 5-10 minutes, stirring, until the mushrooms are cooked through. Sprinkle with flour and sauté briefly. Add the stock, then the cream. Season with salt and pepper to taste. Let the sauce reduce a little until it is creamy, possibly add liquid (water or vegetable stock).
3. Now add the horseradish, chopped capers and honey, stir well and let stand on the switched off hotplate.
4. Before frying the fillet, cook the rice according to the instructions on the package.
5. Fish:
6. Wash the catfish fillet, pat dry and portion as desired. Season with salt and pepper, use your favorite herbs if you like. Then roll in flour and fry immediately in the heated olive oil on both sides for 3-4 minutes. The fish is ready when it has lost its red color by the middle and a loose crust has formed on it.
7. Keep the rice warm in the preheated oven until the rice is ready.