We’ve lately been enjoying African catfish. It has no bones, while also being very juicy and low-fat. Removing skin is the only difficulty you are going to face. I prepared this fish in a number of ways, today adding roquette and peanut butter. Astringent roquette taste along with a very soft nutty fragrance complemented the thick peanut taste. The taste of cream sauce exceeded all expectations.
Ingredients
5-6 pieces any fish fillets ( catfish )
2 carrots
piece of celery root
bunch of roquette
1 tbsp peanut butter
2 onions
2 garlic cloves
150 ml cream
parsley and dill
salt, pepper, coriander seeds
3-4 tbsp nut oil for frying
one lemon juice
½ tsp ground curry
3-4 tbsp corn flour
1. Rinse fillets under cold running water. Dry with a paper towel, place on the kitchen board and pour over lemon juice, sprinkling with salt and chopped greens. Our catfish will have time to slightly marinate while we are getting everything else ready.
2. Cut carrots and celery julienne, heat 1 tablespoon of nut oil, adding 1 teaspoon of coriander seeds and heat up together for coriander to give away its fragrance. Use that oil to brown carrots and celery for 1-1 ½ minutes. Place on a plate and let cool down.
3. Rinse and dry roquette, chop finely and add pressed garlic, peanut butter, mixing everything well and smothering fish fillet on one side.
4. Place a few straws of carrot and celery on the wide part of fillets, the very edge, making them into rolls.
5. Heat a tablespoon of oil on a frying pan, corn-flour rolls, adding a pinch of curry, and fry rolls for half a minute on all sides. Make sure you place them with rolled side facing the surface to make sure they stay rolled. Place fried rolls on a plate.
6. Chop 2 onions in rings and carrots in chips. Heat up oil in a deep stewing pan, adding onions and carrots and browning for 2-3 minutes. Then add ½ cup of water, bring to a boil and simmer for 2-3 minutes. Then carefully add fish fillets in one row, bring to a boil and pour over cream. Bring to a boil again and simmer for 5-10 minutes depending on the roll thickness. It’s all ready. You can serve it with green salad, rice or couscous.
Enjoy!!