Wels Catfish Fillet with Krautfleckerln (cabbage and noodles) and red wine mustard sauceTheWorldWideGourmet.com
Total time: less than 15 min
Preparation and cooking time: Under an hour
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:160.1 kcal
Proteins:9.9 g
Fats:7.8 g
Carbohydrate:10.4 g
Fibers:0.5 g
Sugar:1 g
Cholesterol:27.3 mg
Sodium:70.6 mg
Calcium:25.7 mg
Energy:574 kcal
Proteins:35.4 g
Fats:28 g
Carbohydrate:37.2 g
Fibers:1.8 g
Sugar:3.7 g
Cholesterol:98 mg
Sodium:253 mg
Calcium:92 mg
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
*For the fish
4
x
140
g
fillets of wels catfish, skin on
salt and pepper
lemon juice
flour, olive oil, butter
1
clove of garlic
thyme
*Mustard sauce
2
french shallots
60
ml
red wine
60
ml
port
300
ml
chicken stock
15
ml
purple mustard
salt and pepper
butter
*Krautfleckerln (cabbage and noodles)
100
g
spitzkraut a slender variety of green cabbage from the white cabbage family
1
french shallot
salt, butter
15
ml
sugar
60
ml
chicken stock
1
bay leaf
15
ml
parsley
5
ml
cornstarch
pepper, minced garlic, ground cumin
1
drizzle of vinegar
200
g
ravioli dough or other fresh pasta (purchased)
METHOD
Preparing the sauce
- Peel and mince the shallots; sweat them in a little butter until translucent.
- Deglaze the skillet with the wine and Port; reduce until the liquid has evaporated.
- Add the chicken stock and reduce by half.
- Blend in the crème fraîche and mustard; strain, season with salt and pepper. Set aside.
Preparing the "casserole" (cabbage and noodles)
- Wash the cabbage and cut into small cubes; cook in boiling water with a little salt until very tender and no longer crunchy.
- Drain; refresh in ice water to fix the color; drain again.
- Mince the shallots; cut the speck into small cubes; brown a spoonful of sugar in a dry skillet; add the shallots and speck and cook over low heat.
- When the shallots are translucent, add the chicken broth; add the bay leaf and simmer for a few minutes.
- In a small bowl, dissolve 1 tsp. cornstarch in a little water; blend into the sauce to thicken it lightly. Season with salt, pepper, cumin, minced garlic and a dash of vinegar.
- Roll out the pasta; cut into small squares; cook in boiling salted water for about 2 minutes.
- Toss the cabbage quickly in butter to coat; add the chicken stock, then the noodles and parsley.
Preparing the fish
- Be sure to remove all bones from the fillet; lightly score the skin in a crisscross pattern; season the flesh side with salt, pepper and lemon juice; dip in flour.
- Heat a little oil in a skillet; cook the fish on one side only (skin side down) for about 1 minute or until the floured skin browns.
- Add 1 tbsp. butter, the minced garlic and thyme; turn the fillets; drizzle with melted butter and cook for 1 minute. Place the fillets on parchment paper to dry.
Presentation
- Place the cabbage and noodle mixture onto serving plates.
- Place a fillet of fish on top.
- Reheat the sauce, whisking it to make it foamy. Pour over the noodles.
I suggest a few sautéed bacon pieces for garnish.
CHEF'S NOTES
Cabbage, noodles... This dish is simple, you'll say, almost rustic - but the sauce flavored with purple mustard and red wine adds a dimension of taste that elevates this recipe to a new level of refinement.
