Catfish on red beets in ginger sauce

Catfish on red beets in ginger sauce

Before cooking “Catfish on red beets in ginger sauce”, this delicious and healthy dish, make sure that the freshwater fish you are buying is fresh. Its freshness depends on how long it has been stored and can be clearly ascertained by the five methods listed below. Fish caught by anglers generally have firmer flesh as they die out of water.catfish

The eyes must be clear, bright and protruding.

The grill must be bright and firmly attached.

The pressure point only remains visible momentarily on fresh fish, when a finger is pressed into the skin.

The entrails of fresh fish have sharp contours and can be held apart easily.

The slime layer on the skin of fresh fish is a sign of freshness. If the skin looks dull, the fish is too old.

Ingredients that you will need to cook “Catfish on red beets in ginger sauce”are:

  • 300 g red beets
  • Pinch of caraway seeds
  • Coarse salt, pepper
  • 100 ml vegetable stock
  • 1 1/4 tbs butter, cut into small pieces
  • 1 carrot
  • 1 small piece of celery
  • 3/4 cup (150 ml) fish stock
  • 1 tsp coriander seed
  • 400 g catfish fillet with skin on

For the ginger sauce you will need:

  • 40 ml dry white wine
  • 20 ml dry sherry
  • 2 cups fish stock
  • 1 small carrot
  • 1 small piece celery
  • 1 finely chopped shallot
  • 10 g root ginger
  • 30 g cold butter
  • Coarse salt

Cooking method

ginger sauce

Start by preparing the sauce. First substantially reduce the white wine and cherry. Pour in the fish stock. cut the carrot and celery into pieces and add them along with the shallot. Ct the ginger into the thin slices and add it. Reduce the sauce to just under a third and strain it. Cut the butter into small pieces and mix it into the sauce. Add salt to taste. Clean the beets thoroughly, cut them into slices, put in an ovenproof dish with the caraway seeds, salt, pepper and vegetable stock, and scatter the knobs of butter on top. Braise, covered, in a pre-heated oven at 180 C for 10 minutes until firm. Cut the carrot and celery into pieces, place them in an ovenproof dish together with the fish stock, heat them, crush half the coriander seeds and add hem. Ct the catfish fillet into for pieces. Lay them in the dish with the skin upwards, cover the dish, put it in the hot oven and cook for 7 minutes. Take out the dish and let it stand, covered, for 3 minutes. Carefully remove the fish skin with the fork.

Arrange a quarter of the beets on each plate, lay the fish fillet on top, scatter over the freshly crushed coriander seeds and pour over the ginger sauce.

 

 

 

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