Catfish with cucumber salad, carrot and mustard sauce

Catfish is one of my favorite fish and it offers many opportunities for variety. Cucumber sweetener is a common accompaniment to fish, but try to give carrot the same treatment. It is easy to get in thin strips with a cheese grater.


3 large, finely chopped shallots

1 finely chopped garlic

1 teaspoon honey

1 tbsp dijon mustard

1 tablespoon fish stock

3 dl cream

Salt and pepper

2 tablespoons finely chopped dill

Fry the shallots and garlic in butter until soft and shiny. Add honey, mustard, stock and cream. Let it cook for 10 minutes, before everything is combined into a smooth sauce, with a hand mixer. Season with salt and pepper and Add dill just before serving.


Divide the catfish fillet into portions and place them in a greased, refractory dish. Bake them in the oven at 180 degrees for 12-15 minutes.

If you want to take the catfish in sous vide, you can season it and vacuum it with a little butter or oil, before putting it in sous viden at 50 degrees for 35 minutes.


Cucumber and carrot salad you will find the recipe for her.

This time I have peeled the cucumber, but otherwise the procedure is the same.

Serve with optional potatoes. Here I have served with mashed potatoes, which you can find the recipe for HERE .


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