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. Cook the brown rice according to the package instructions.
2. Pat the catfish fillets dry with paper towels and divide into portions as desired.
3. Season the fish fillets with salt, black pepper, and dried herbs if you like.
4. Coat the fish lightly in flour.
5. Heat the olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
6. Fry the fish fillets for 3-4 minutes on each side until the flesh is white and opaque throughout with an internal temperature of 63°C (145°F).
7. Preheat the oven to 50°C (120°F) while the fish is cooking.
8. Transfer the cooked rice to the warm oven to keep it hot.
9. Serve the fish with the warm rice and lemon quarters on the side.