Insider tip from our kitchen team: Pan - fried catfish with beetroots, leeks and Burg Vital seasoning
30. Mar. 2020
How to prepare: Boil the beets in the salted water with caraway and sherry vinegar until soft. Let the beets cool in the cooking water and then peel. After peeling, put them in a preserving jar with the pasted stock so that they do not leach out.
Bring the beetroots to the boil. Let the beetroots cool down in the cooking water. Peel them and put them in a jar and pour the boiling vegetable stock over it. Dice the beetroots in little cubes and sauté them in a little bit of olive oil.
Prepare the leeks and melt some butter in a casserole and add the leeks. Sprinkle some xylose over it and cover it with some vegetable stock. Cover the casserole with a lid and steam the leeks. After a few mins take off the lid, so that the veg stock is able to boil down. Finish off with seasoning with salt and pepper.
Season the fish with our Burg Vital seasoning. Pan fry the fish only on the skin side and put it then in the oven for 5 mins. Get rid of the oil in the pan and add butter. Once the butter turned brown, add some vegetable stock. Turn the fish fillets and pour some sauce over it. Season with some salt.
Heat up the beetroots and add some horseradish as well as some salt and pepper. Plate the fish together with the leeks, beetroots and finish off with some more of the fish sauce from the pan. Garnish the dish with some blood sorrel.
Blood sorrel (Rumex sanguineus)
The blood sorrel can cause plants to stunt next to them due to their hungry roots. It should never stand next to tarragon and even weeds have a hard time near it.
The sour taste is not so pronounced in this species, but the distinctive blood-filled veins are very decorative.
Tip: Like the rhubarb, the dock contains a lot of oxalic acid and has a laxative effect when consumed excessively.
Ingredients (for 4 persons)
- 4 catfish fillets à 120 g
- 6 g Burg Vital seasoning
- 30 g butter
- 3 tablespoons sunflower oil
- 100 ml vegetable stock
- 8 leeks
- 1/2 teaspoon xylose
- 20 beetroots
- 2 tablespoons caraway seeds
- 100 ml vinegar
- 1 l water
- Freshly grated horseradish
- Blood sorrel
We wish you in advance the best luck in cooking our culinary delights.