Catfish Fillet with Prosecco Herb Sauce

by Editorial Staff

Summary

Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Appetizers & Snacks
Cuisine European
Servings (Default: 4)

Ingredients

For the fish:

  • 4 catfish fillet (s), fresh
  • salt and pepper
  • little flour to turn
  • Oil for frying

For the sauce:

  • 200 ml Prosecco
  • 200 ml vegetable stock
  • 150 g crème fraîche
  • 0.5 ½ bunch coriander
  • 0.5 ½ bunch leaf parsley
  • 0.5 ½ bunch dill
  • 0.5 ½ bunch chives
  • 1 tablespoon pepper berries, pink
  • Pinch nutmeg
  • possibly salt

Moreover:

  • 1 lemon (s), some juice for the fish, some zest for the sauce
Catfish Fillet with Prosecco Herb Sauce
Catfish Fillet with Prosecco Herb Sauce

Instructions

  1. Dry the fish fillets, season with salt, pepper and drizzle with lemon. Turn in a little flour and fry on all sides in hot oil. Continue cooking in the preheated oven at 150 ° C; 10-15 minutes depending on the thickness of the fillets. Catfish is a very firm fish that can withstand a little temperature.
  2. Pour Prosecco and vegetable broth on the roast residue and reduce to just under half. The finely chopped herbs - the amount is variable, I use 1/2 bunch each - and the pink berries, as well as some grated lemon zest. Finally stir in the crème fraîche and season with a pinch of nutmeg and, if necessary, a little salt.
  3. Serve the fish fillets with the sauce and, for example, rice as a side dish. The dish is also suitable as a starter in a menu, with Prosecco as an accompaniment.

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