This is a fish dish with a very tasty french cream sauce, one of the most refined catfish recipes.

Ingredients:

• 4 * 200 g catfish fillet
• 80 g cheese
• 1 tbsp fennel
• ground black pepper

For sauce:

• 10 g butter
• 1 shallot
• 100 ml cream
• 200 ml fish cooking water
• 30 ml dry white wine
• just grounded pepper
• salt
• starch
• fennel

Cooking time: 45 min.

Preparation
Heat your oven at 230°С before. Plank down a griddle with the parchment. Sprinkle catfish fillet with lemon juice from both sides, pepper and salt. Put the pieces onto the griddle, dredge with fennel and cover with cheese. Bestow the griddle into the oven at middle level. Take a pan with a handle for preparing sauce, melt a butter and stew an onion in it. Add cream and scald. Pour catfish cooking water and vine, boil and rope using a starch. Add pepper and salt to your liking. Mix the sauce with fennel directly before serving.

You can serve roasted catfish with stewed with butter turnip-rooted cabbage and roasted potatoes.

One of the main ingredient of this catfish recipe is fennel. By the way the name “fennel” went from latinic foenum, that means a variety of aromatic hay. It is good in combination with fish, especially with mackerel, herring and salmon. For another thing youcan add dry fennel to firewood in brazier to give an original taste to fish.

Ingredients:

• 1 kg catfish fillet
• 400 g fennel
• 4 tomatoes
• 2 lemons
• 8 dill twigs
• 4 tsp olive oil
• a pinch of ground true star anise
• 4 raw smoked ham slices

Cooking time:   1 hour.

Praparation:
Cut fennel into two parts lengthwise and then slice. Cut tomatoes into two parts, remove seeds, chop the tomatoes flash into small cubes. Grater true star anise and put a pinch of anise to fennel. If you do not like anise or fennel smell you may replace them with smallage and caraway or any other spices you prefer. Then you should cut smallage halms into 10 sm long parts, and slice lengthwise. Add ground caraway. And futher follow the recipe.

Wash dill twigs, dry with paper towel and break large. Put the half of dill into fennel and lay the second half aside.

Cut two parallel pieces of skin at the top and bottom of lemon, place the lemon vertically and cut all skin with outer membrane from top downward. And then cut lemon flash out with no inner membranes. Put the half of lemon flash into fennel salad and lay the second half aside.

Mix olive oil and tomato cubes, season with peper and salt and add the rest of dill. Stir the flavour quick once more.

Preheat the oven upto 200 C. if you use aeroconvectional oven, preheat it upto 180 С.

Cut catfish fillet into 10-12 sm morsels. Enfold each fillet into ham slices like a roll. You can use bacon slices instead of raw smoked ham slices. In this case put them overlapped to cover the fish completely.

Preheat small pan. Pour a little olive oil. Roast the fish-n-ham rolls all round. Place the pan with catfish into the preheated oven and leave for 7 min.

Add the rest of lemon flash to tomato and olive oil mixture, stir well. Lay 2 tbsp of the blend aside, and put the rest to the fenell salad.

Cut the cooked fish catty-corner into 1 sm thiсk pieces. Use only very sharp knife, or the fish will crumble.

Prepare serving plates, lay the fennel salad out, lay the fish pieces circle-wise over the salad. And spread the rest of olive-tomato flavour evenly over the fish.

You can use some flavour for decoration – dab it on a plate surface around the salad in markedly careless way.

This catfish recipe is very fast. So if have no time but a wish to approve your culinary gift – go ahead!


Ingredients:

• 6 pieces catfish fillet (150 g each)
• 1/2 tsp garlic powder
• 1 tsp cayenne pepper
• 1 tsp black pepper
• 1 tsp salt
• 1 tbsp dry thyme
• 1 tsp butter
• 1 dash of paprika
• 50 ml. dry white wine
• 1 lemon juice

Cooking time: 20 min.

Preparation:
Wash and dry the fillet. Mix all dry ingredients in a bowl. Melt the butter in a frying-pan and put paprika in it. Pour lemon juice and mix. Put the fish down into the butter and overblow with condiment blend. Heat the frying-pan and fry the fish 2 minutes from each side. Lay the fish onto a dish. Pour butter blend into a pan, add white wine and stir – hereby you get a sauce. Shower the catfish with the sauce and dish it up immediately.

If you achieved success in cooking nielloed catfish, share the recipe for success with your busy friends.

Today we introduce one of catfish recipes of Greek kitchen. As you know, There is everything in Greece, even catfish .

Ingredients:

• 4 catfish fillet (approximately 600 g)
• 300 g.  frozen carved spinage
• 3/4 cup crumbed Feta cheese
• 1 tbsp oregano
• 1 tbsp butter
• 1 tbsp olive oil
• 2 bunch-onions
• 2 tsp salt
• 2 tsp ground black pepper

Cooking time: 30 min.

Praparation:
Unfreeze the spinage and push it dry up. Oil a frying pan and put catfish fillet. Sprinkle every piece of fillet with 1 tsp of salt and peper mixture. Mingle spinage, Feta cheese, oregano, melted butter, fine-cut bunch onions and the rest of peper and salt in an other bowl.

Cover each catfish fillet with the blend. Bake during 15-20 minutes at 175ºC till the fish bacame soft and you can easily pierce it with a fork. Serve immediately.

It’s very delicious. Enjoy it!

Small pies is a traditional Ukrainian kitchen dish, wich is always served on Christmas and  New Year. Whould you like to cook small pies using this holiday catfish recipe.

You will need:

• 400 g. flour
• 3 tbsp oil
• 25-30 g. yeast
• 300 g. catfish fillet
• 300 g. salmon
• ground black pepper
• 1 tbsp rusk flour
• salt
• sugar
• tea

Cooking time: 3 hour.

Preparing:
For cooking small pies according to this holiday baking recipe mix a lenten dough. First mix a sponge dough using 200 g. flour, 160 g. water and yeast. When the sponge dough rises add salt, sugar, oil, 200 g. more flour and smash the dough till it stops sticking to your hands. Let the dough to rise twice. Roll the dough into thin sheet and cut disks with cup or glass.

Put catfish fillet farce and a bit of salmon on each dough disk. Pinch pies edgings, but leave a break in the middle. Lay the small pies out on oiled baking sheet and let them rise in warm place during 15 min. Spread each small pie with strong sweet tea and sprinkle with rusk flour. Bake small pies in good preheated oven.

The holes in upper part of pies serve for pouring fish cook water inside it during lunch. Small pies are usually served with fish broth or soup.

Have a nice meal!