Summary

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

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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.